Diabetic Cooking

Shrimp Caprese Pasta



  • 1 cup uncooked whole wheat penne
  • 2 teaspoons olive oil
  • 2 cups coarsely chopped grape tomatoes
  • 4 tablespoons chopped fresh basil, divided
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 8 ounces medium raw shrimp (with tails on), peeled and deveined
  • 1 cup grape tomatoes, halved
  • 2 ounces fresh mozzarella pearls


Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water. Set aside.

Heat oil in large skillet over medium heat. Add 2 cups chopped tomatoes, reserved 1/2 cup pasta water, 2 tablespoons basil, vinegar, garlic, salt, and red pepper flakes. Cook and stir 10 minutes or until tomatoes begin to soften.

Add shrimp and 1 cup halved tomatoes to skillet; cook and stir 5 minutes or until shrimp turn pink and opaque. Add pasta; cook until heated through.

Divide mixture evenly among four bowls. Top evenly with cheese and remaining 2 tablespoons basil.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:

Exchanges per serving: 1 1/2 Bread/Starch, 1 Vegetable, 1 1/2 Meat.

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