Shrimp, Tomato, and Basil Pasta

11 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 10 min
520 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Heart-healthy
  • Artery-healthy


2 tbsp olive oil 30 mL
12 shrimp, large, peeled and deveined 300 g
1 clove garlic, minced
2 tsp Parsley and Garlic Base 10 mL
1/4 cup canned tomatoes (diced) 65 g
12 mini-tomatoes (cherry, miniature or grape), halved 3/4 cup
1/8 tsp cayenne pepper 0.4 g
150 g gluten free/wheat free fettuccine
10 leaves fresh basil, torn into small pieces, with some whole leaves for garnish 5 g
1 tsp chives, fresh, finely chopped 1 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 (300g)


% Daily Value




14 g

22 %

Saturated 2.1 g
+ Trans 0 g

11 %


270 mg


380 mg

16 %


59 g

20 %


3 g

14 %


4 g

Net Carbs

56 g


36 g

Vitamin A

35 %

Vitamin C

26 %


11 %


46 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 2 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Magnesium
Source of  :
Calcium, Fibre, Folacin, Manganese, Vitamin B1, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


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

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Members' Reviews

11 Reviews (10 with rating only ) 100% would make this recipe again
january 27, 2010 | I would make this recipe again

Very good, one of the best dishes Personally, I would add more spices.

Useful 0

This recipe is in the following categories

Pasta | Shellfish | Main courses/Entrées | Heart-healthy | High Iron | Artery-healthy | Low Saturated Fat | Low Sodium | Halal

Top Reviews

View All Reviews
january 27, 2010 | I would make this recipe again

Very good, one of the best dishes Personally, I would add more spices.

Useful 0