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Shrimp and Tomato Pasta
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
This recipe from Martha Waldrop of Parrish, Fla., combines tomatoes with fresh basil, olives and shrimp. It's flash-cooked, so the tomatoes and herbs retain their just-picked flavor. If you can't find garlic oil, saute 2 to 3 minced garlic cloves in olive oil before adding the shrimp.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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5 tablespoons garlic-flavored olive oil, divided
1 pound large shrimp, peeled and deveined
6-8 ripe plum tomatoes, cored and cut lengthwise into 8 pieces
1/4 cup sliced black olives, preferably kalamata
1/4 cup slivered fresh basil, plus extra for garnish
Instructions:
In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add the shrimp and saute until almost cooked through, 2 to 3 minutes. Add the tomatoes, remaining 3 tablespoons oil, olives and basil. Season with salt and pepper. Cook until heated through. Garnish with additional fresh basil.
Notes:
If the tomatoes are large, 6 should be enough. If they are small, you might want to add more.
Nutrition:
Per serving: 299 calories (percent of calories from fat, 60), 24 grams protein, 6 grams carbohydrates, 1 gram fiber, 20 grams fat (3 grams saturated), 173 milligrams cholesterol, 250 milligrams sodium.
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