Fusilli and Shrimp
Source of Recipe
olive oil cooking spray
1 pound (480 g) medium shrimp, peeled and deveined
2 tablespoons (30 ml) minced garlic
1/2 cup (120 ml) dry white wine
1 1/2 pounds (750 g) fresh plum tomatoes, peeled, seeded, and chopped or 1 28-ounce (793 g) can low-sodium Italian tomatoes drained well and chopped
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (9 g) minced fresh chives
2 tablespoons (9 g) chopped flat leaf parsley
12 ounces (336 g) fusilli pasta
Spray a sauté pan with cooking spray. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often. Set aside.
Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the wine and increase the heat. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
Add the tomatoes to the wine along with the lemon juice. Reduce the heat and simmer for 5 minutes. Add the chives and parsley and remove from the heat.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
Place the fusilli in the pan with the sauce. Add the shrimp and reheat.
Divide among 6 pasta dishes and serve.
Amount Per Serving: Calories 300
Fat 2 g, Cholesterol 108 mg,
Sodium 139 mg,