Cooking Done Light

This dish is somewhat of a “short-cut” version of traditional fra diavlo. It comes together really quickly, so it makes a great choice for a weeknight meal. You can vary the amount of heat in this meal by increasing or decreasing the amount of hot pepper to suit your taste. Paired with a salad and some nice warm whole wheat garlic bread, this dish makes a fantastic mid-week meal.

1 pound whole wheat spaghetti, fettuccine, or linguine

1 to 1 1/2 pounds fresh or frozen uncooked shrimp (if using frozen, thaw first)

1 tablespoon extra virgin olive oil

1 large (24-26 ounce) jar pasta sauce

1 teaspoon red pepper flakes or hot sauce

Cook the pasta according to the package directions. While the pasta cooks, heat the olive oil in a large skillet over medium- high heat. Add the shrimp and cook, turning once, until the shrimp turn pink and are cooked through (about 2 minutes per side). Transfer the shrimp to a plate; add the pasta sauce to the skillet and heat through (about 5 minutes or so, stirring occasionally). Drain the pasta and return it to the empty pot: then stir in the heated pasta sauce, shrimp and pepper or hot sauce, and stir well to combine. Place the pot over low heat until everything is warmed through (about 1 – 2 minutes).

Makes 4 servings. per serving: 209 calories, 4 g fat, less than 1 g saturated fat, 0 g trans fat, 7 g carbohydrates, 3 g fiber, 0 g added sugar, 24 g protein, 178 mg sodium, 141 mg cholesterol