PAN-SEARED BASIL SHRIMP WITH MULTIGRAIN PASTA

8 ounces dried multigrain spaghetti
1 tablespoon plus 1 1/2 teaspoons olive oil
1 tablespoon plus 1 teaspoon dried oregano, crumbled
5 large garlic cloves, minced
1 pound raw jumbo shrimp in shells, peeled, or 12 ounces without shells (21 to 25 shrimp)
2 cans (14.5 ounces each) no-salt-added diced tomatoes, undrained
3/4 cup chopped fresh basil leaves (about 1 ounce)
1/4 cup dry white wine (regular or nonalcoholic)
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon grated or shredded Parmesan cheese
1 medium lemon, quartered

Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander and transfer to serving bowl.

Meanwhile, heat a large nonstick skillet over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Once the oil is hot, stir in the oregano and garlic. Cook for 20 to 30 seconds or until garlic begins to release its fragrance, stirring constantly. Reduce heat to medium.

Stir in the shrimp. Cook for 5 minutes or until shrimp are opaque in the center, stirring often.

Stir in the undrained tomatoes, basil, wine, sugar and salt. Simmer for 1 minute.

Spoon over spaghetti. Sprinkle with Parmesan and garnish with lemon wedges.

Source: Love Your Heart Cookbook by Carole Kruppa