Shrimp Rosemary and Pasta

  • Yield: 6 to 8 servings


1 (16-ounce) package angel hair (capellini) pasta
2pounds medium shrimp, peeled
1tablespoon minced garlic
1tablespoon dried rosemary
1/4teaspoon pepper
1/2cup sherry
1cup chopped fresh Roma (plum) tomatoes
1bunch green onions, thinly sliced
2tablespoons chopped parsley


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain; set aside.
  2. In a large skillet coated with nonstick cooking spray, cook shrimp and garlic until shrimp turn pink, about 5 minutes.  Add rosemary, pepper, sherry, tomatoes, green onions and parsley.  Saute 3 to 4 minutes, until shrimp are done.  Add pasta and toss well.

Nutritional Info *per serving

  • Calories 345
  • Fat 2.2g
  • Saturated Fat .4g
  • Cholesterol 161mg
  • Sodium 194mg
  • Carbohydrate 50.2g
  • Protein 25.6g