Angel Hair with Shrimp
- 1/3 c Chopped shallot
- 6 Cloves garlic; minced
- 1 tb Olive oil
- 1 c Bottled clam juice
- 1/4 c Dry white wine
- 1/2 c Chopped parsley; flat-leaf
- 1/4 c Chopped fresh basil; or 1
- -tablespoon crushed dried
- -basil
- 1 tb Freshly ground pepper
- 2 Fresh Tomatoes; abt 1/2 lb,
- -peel, seed, diced; or 1 cup
- -chopped drained canned
- -tomatoes
- 1/2 ts Salt; (optional)
- 9 oz Fresh angel hair pasta; or
- -1/2 lb capellini
- 1 lb 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 (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
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
