Pan-Seared Basil Shrimp with Multigrain Pasta

Serves 4; about 5 shrimp with sauce and 1cup spaghetti per serving

8 ounces dried multigrain spaghetti
1 tablespoon plus 1 ½ teaspoons olive oil
1 tablespoon plus 1 teaspoon dried oregano, crumbled
5 large garlic cloves, minced
1 pound raw jumbo shrimp in shells, peeled, or 12 ounces without shells (21-25 shrimp
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
¾ cup chopped fresh basil leaves (about 1 ounce)
¼ cup dry white wine (regular or nonalcoholic)
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon plus 1 teaspoon grated or shredded Parmesan cheese
1 medium lemon, quartered

Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander. Transfer to a serving bowl.

Meanwhile, heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Once the oil is hot, stir in the oregano and garlic. Cook for 20 to 30 seconds, or until the garlic begins to release its fragrance, stirring constantly. Reduce the heat to medium.

Stir in the shrimp. Cook for 5 minute, or until the shrimp are opaque in the center, stirring often. Stir in the undrained tomatoes, basil, wine, sugar, and salt. Simmer for 1 minutes. Spoon over the spaghetti. Sprinkle with the Parmesan and garnish with the lemon wedges.

Nutrients per Serving: Calories 386; Total Fat 7.5 g; Saturated Fat 1.0 g; Polyunsaturated Fat 1.0 g; Monounsaturated Fat 4.0 g; Cholesterol 127 mg; Sodium 427 mg; Carbohydrates 52 g; Total Sugars 9 g; Dietary Fiber 8 g; Protein 27 g

Dietary Exchanges: 3 starch, 2 vegetable, 2 lean meat