Angel hair with shrimp
6 Servings
Ingredients
| Quantity | 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 |
Directions
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