We love this is a Saturday night special, but using cooked shrimp or shrimp that is raw but peeled and deveined makes this an easy weeknight meal, too.
Author: Patty Villers
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
8 ounces dry spaghetti or other noodles
2 tablespoons olive oil
1 medium onion, diced
1 bell pepper, cut in strips
1 carrot, diced (optional)
2 garlic cloves, diced
1 (14-ounce) can diced Roma tomatoes (like Contadina), well-drained
1 (14-ounce) can low-sodium chicken broth
½ pound peeled deveined large shrimp (can your raw or cooked)
½ teaspoon dried basil (or ½ tablespoon fresh minced basil)
½ teaspoon dried thyme (or ½ tablespoon fresh minced thyme)
Salt, to taste
Black pepper, to taste
Instructions
Cook the pasta according to the package directions. Once cooked al dente, drain thoroughly, but do not rinse.
Heat the olive oil in a 10-inch non-stick frying pan over medium heat. Add the onion, bell pepper, carrot (if using), and garlic, and saute until tender.
Add the tomatoes and broth, and simmer the mixture for about 10 minutes.
Add the shrimp, basil, and thyme, and saute just until the shrimp are pink (if raw) or heated through (if cooked), about 4 minutes, depending on the size.