Serves: 4
Total Calories: 115

1/4 cup polyunsaturated oil
3 medium shallots, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon tomato paste
1/4 teaspoon crushed red pepper
6 large Italian plum tomatoes, coarsely chopped
1/2 cup pitted kalamata olives
4 large cloves garlic, finely minced
1/2 cup condensed skim milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/4 cup fresh basil, coarsely chopped

In a large skillet, heat the oil over medium heat and sauté the shallots until translucent. Add the shrimp and cook until turning pink. Transfer the shrimp to a bowl, add the tomato paste to skillet and stir. Add the wine, crushed red pepper and bring to a boil for 2 minutes. Add the tomatoes, olives and garlic and cook until the sauce begins to thicken. Add the condensed skim milk, salt and pepper and simmer. Serve over linguini garnished with the fresh basil.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 10

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