Shrimp, Tomato, and Basil Pasta

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Preparation : 15 min Cooking : 10 min
370 calories/serving


2 tbsp olive oil 30 mL
20 shrimp, large, peeled and deveined 500 g
2 cloves garlic, minced
1 tbsp Parsley and Garlic Base 15 mL
1/2 cup canned tomatoes (diced) 130 g
20 mini-tomatoes (cherry, miniature or grape), halved 1 1/3 cup
1/4 tsp cayenne pepper 1 g
200 g linguine
20 leaves fresh basil, torn into small pieces, with some whole leaves for garnish 10 g
2 tsp chives, fresh, finely chopped 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Heat half of the oil in a large pan over high heat. Add the shrimp, then cook until they are opaque throughout and pink-coloured, turning occasionally, 3-4 min. Season with salt and pepper. Take the shrimp out of the pan, transfer them to a bowl and keep them warm.
  2. Add the remaining oil to the same pan, then add the garlic and sauté 1 min until fragrant. Add the Parsley and Garlic Base and the canned tomatoes, then cook 8-10 min over low heat, until they become soft and saucy. Add the mini-tomatoes and cayenne pepper. Continue to cook 2-3 min, then remove the pan from the heat.
  3. While the sauce is cooking, cook the pasta.
  4. Put the drained linguine in the sauce pan, then put the pan back on the stove over medium heat. Add the shrimp, torn basil leaves and chopped chives. Season with salt and pepper, then toss well to combine. Serve immediately in the warmed dishes. Garnish with whole basil leaves if desired.

Nutrition Facts Table

per 1 SERVING (320 g)


% Daily Value




8 g

13 %

Saturated 1.3 g
+ Trans 0 g

7 %


220 mg


420 mg

18 %


41 g

14 %


3 g

12 %


2 g

Net Carbs

38 g


31 g

Vitamin A

30 %

Vitamin C

23 %


7 %


34 %


This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Phosphorus, Potassium, Vitamin B6
Source of  :
Calcium, Fibre, Folacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C
Low  :
Calories, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives 3
Fats 1

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