Angel hair with shrimp

Yield: 6 Servings

Measure Ingredient
⅓ cup Chopped shallot
6 Cloves garlic; minced
1 tablespoon Olive oil
1 cup Bottled clam juice
¼ cup Dry white wine
½ cup Chopped parsley; flat-leaf
¼ cup Chopped fresh basil; or 1 tablespoon crushed dried basil
1 tablespoon Freshly ground pepper
2 Fresh Tomatoes; abt 1/2 lb, peel, seed, diced; or 1 cup chopped drained canned tomatoes
½ teaspoon Salt; (optional)
9 ounces Fresh angel hair pasta; or 1/2 lb capellini
1 pounds Shrimp; medium, peel, devein

In a large nonstick skillet, sauté shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.

When sauce is almost done, fill a 5- to 6-quart (4¾ to 5½ l) pan with water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well.

While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes. Cut to test.

Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta.

Makes 6 servings

Per serving: calories, 160 protein, 15 g carbohydrate, 16 g fat, 4 g (calories from fat, 22%) dietary fiber, 1 g cholesterol, 101 mg sodium, 361 mg potassium, 296 mg

Exchanges: 2 low-fat meat, 1 bread/starch Joslin Diabetes Gourmet Cookbook Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork <reggie@...> on Oct 28, 1997

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