Angel-hair pasta with shrimp and escarole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp |
| ¾ | pack | Angel hair or capellini pasta (16-ounce package) |
| 2 | cans | Chicken broth (13 3/4 to 14 1/2 ounce cans) |
| 1½ | cup | Spicy hot vegetable juice |
| 1 | cup | Dried tomatoes, thinly sliced (about 1 1/2 ounces) |
| 4 | cups | Lightly packed sliced escarole (1/2 small head) |
| 1 | medium | Tomato, seeded and chopped |
Directions
ABOUT 1 HOUR BEFORE SERVING
Shell and devein the shrimp. Slice each shrimp in half, horizontally. Cook the angel-hair pasta as the package directs but do not add salt to the cooking water. Meanwhile, heat the chicken broth, spicy hot vegetable juice, sliced dried tomatoes and 1½ cups of water in a 3-quart saucepan over high heat. Bring to a boil. Add the shrimp and bring back to a boil. Cook for 1 minute or until the shrimp turn opaque throughout. Add the escarole to the shrimp mixture and cook just until the escarole wilts. Drain the angel-hair pasta and return to the saucepan. Add the shrimp-and-escarole mixture to the pasta and toss well. Spoon the pasta into a large bowl. Sprinkle with the chopped tomato. Serve immediately. Makes 6 main-dish servings. Per serving: 345 Calories; 3 g Fat; 94 mg Cholesterol; 770 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Fred Peters.
Submitted By FRED PETERS On 01-23-95