A light and tangy sauce spiked with capers will make this pasta an instant classic in your home. Dig in!
—CAROLE BESS WHITE PORTLAND, OR
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
6 ounces uncooked spaghetti
2 shallots, chopped
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 jar (3 ounces) capers, drained
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1. Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute shallots in oil until tender. Add the shrimp, capers, lemon juice and garlic powder; cook and stir for 5-6 minutes or until the shrimp turn pink.
2. Drain spaghetti; toss with the shrimp mixture.
PER SERVING 293 cal., 5 g fat (1 g sat. fat), 168 mg chol., 453 mg sodium, 37 g carb., 2 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.