1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Boil pasta in water, following package instructions. Rinse and drain pasta and set aside.
In a sauté pan, on medium high heat, add oil and sauté garlic for 2 minutes.
Add diced tomatoes; cover and simmer until tomatoes are tender, and it is the consistency of a sauce.
Add oregano, salt and shrimp.
Cook for 5 minutes until shrimp are tender.
Transfer pasta to a serving bowl and serve shrimp over pasta garnished with parsley leaves.
To reduce the sodium content further, use fresh shrimp, peeled and deveined. Wash thoroughly with water until the shrimp smell has been removed. Add to the tomato sauce and cook for 10 minutes, or until cooked and tails have curled.
5 servings
1 cup (250g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content