Directions:
- Season the shrimp with the salt and pepper. In a large skillet, add four teaspoons of olive oil and heat over high heat. Add theshrimp and cook umtil they are opaque in color. Cook approximately three minutes. Remove from pan and set aside.
- To make the sauce: In the same skillet, add the remaining wo teaspoons of olive oil and garlic. Cook this over medium heat until the garlic is fragrant. Add the canned tomatoes and their juice, the water, and cajun seasoning. Bring to a boil. Reduce the heat, simmer, and stir occasionally, I use a wooden soon to mash the tomatoes to help make them saucy. Cook the sauce for approximately 15 minutes. Remove from heat and add the pint of tomatoes.
- While making the sauce, cook the linguine as instructed. Drain and return the linguine to the pot. Add the sauce and shrimp. Toss and add the fresh basil a top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.41 Kcal (1254 kJ) | ||
| Calories from fat | 87.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 138.68mg | 6% | |
| Potassium | 223.52mg | 5% | |
| Total Carbs | 45.79g | 15% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 8.95g | 18% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.11 Kcal (503 kJ) | ||
| Calories from fat | 35.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 15% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 4% | |
| Sodium | 55.63mg | 6% | |
| Potassium | 89.67mg | 5% | |
| Total Carbs | 18.37g | 15% | |
| Sugars | 1.46g | 15% | |
| Dietary Fiber | 1.78g | 18% | |
| Protein | 3.59g | 18% | |
| Vitamin C | 5.2mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 20.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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