So, didn't really plan a dinner for tonight, but know we still need to eat. Found this recipe in The Eating Well Cookbook, and since most of the ingredients just happened to be in the house, thought I would throw it together and see if we liked it.
I found this to be a simple, easy and yummy recipe. Kind of light, but satisfying as well. Add your favorite salad and it's even more balanced nutritionally.
Since both pasta and shrimp are no good when overcooked, do all of the other ingredient prep while waiting for the water to boil. Once you have thrown the garlic and tomato paste into simmer, put the spaghetti in...you'll have an almost perfectly timed finish that way. I'd also double the tomato paste if you like a slightly heartier and more flavorful result. Let me know what you think!
Spaghetti Shrimp
(adapted from The Eating Well Cookbook, serves 4)300 calories per serving, 19 g protein, 4 g carb, 128 mg sodium, 87 mg cholesterol
1 Tbsp. olive oil
15 cloves garlic, minced
1 tsp. tomato paste
1 1/4 c. dry white wine
1/4 c. Brandy
2-3 tsp. grated lemon zest
1 1/2 lbs. shrimp, peeled and deveined
1/4 c. minced fresh italian parsleysalt and freshly ground pepper to taste
1 lb. spaghetti
1/3 cup fresh bread crumbs, toasted
Garnish:
Parmesan cheese, grated
Parsley sprig
Directions:
Cook spaghetti in a large pot of salted, boiling water until it is tender yet still firm.
In a large, deep saucepan, heat oil over low heat. Add garlic and tomato paste, and saute for 2-3 minutes. Add wine, brandy and lemon zest. Increase heat to medium and simmer, unocvered for 5 minutes, or until garlic has softened. Add shrimp and cook for about 3 minutes longer, or just until shrimp are pink. Add parsley and season with salt and pepper.
Add spaghetti to shrimp sauce and toss until coated. Plate either individually or in a shallow serving bowl and sprinkle with toasted bread crumbs and parmesan cheese. Add additional parsley for garnish if desired.
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