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Pasta Pomodoro With Shrimp and Lemon Zest

Pasta Pomodoro With Shrimp and Lemon Zest
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions. 
  2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add the tomatoes and their juices, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
  3. Add the shrimp to the pomodoro sauce. Cover and cook until the shrimp are pink and cooked through, about 4 minutes. Stir in the basil. Divide among bowls and sprinkle with the lemon zest.
By May, 2007

Nutritional Information

  • Per Serving
  • Calories 599Calories From Fat 12%
  • Fat 8g
  • Sat Fat 0g
  • Cholesterol 172mg
  • Sodium 687mg
  • Carbohydrate 93g
  • Fiber 6g
  • Sugar 8g
  • Protein 39g
What does this mean? See Nutrition 101 .

Quick Tip

Barilla Plus Multigrain Spaghetti
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

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