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Preptime: 10 min.Cooktime: 15 min.
Carbs: 25g
Fat: 6g
Fiber: 5g
Protein: 29g
Satfat: 1g
Sodium: 465mg
2 teaspoons olive oil
1 tablespoon mustard seeds
2 cloves garlic, minced
1 small onion, minced
2 cups chopped, diced tomatoes
1/4 cup chicken stock
1 teaspoon Dijon mustard, or to taste
salt to taste
freshly ground black pepper
1 pound medium shrimp, peeled and deveined
1 pound cappellini pasta
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain.
2. Meanwhile, in a large saute pan over medium-high heat, add the mustard seeds and shake the pan to keep them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and onions.
3. Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until the garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for about 5 minutes for the flavors to blend.
4. Rinse the shrimp and pat them dry with a paper towel.
5. Add the shrimp to the tomato sauce and turn up the heat to medium. Cook the shrimp in the sauce for about 5 minutes.
5. Transfer the pasta to a warm bowl and serve with the sauce.
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