Ingredients
1/3 cup chopped shallot
6 cloves garlic; minced
1 tablespoon olive oil
1 cup bottled clam juice
1/4 cup dry white wine
1/2 cup chopped parsley; flat-leaf
1/4 cup chopped fresh basil; or 1 tablespoon crushed d
1 tablespoon freshly ground pepper
2 fresh tomatoes; abt 1/2 lb, peel, seed, d
1/2 teaspoon salt; (optional)
9 oz fresh angel hair pasta; or 1/2 lb capellini
1 lb shrimp; medium, peel, devein
Cooking 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 (4.75 to 5.5 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 on Oct 28, 1997
pasta,diabetic,entreeses
|
|
