Saturday, September 18, 2010

Shrimp and Spaghetti Arrabbiata

Shrimp and Spaghetti Arrabbiata
(from the Weight Watcher's Momentum Cookbook)
8 ounces whole-wheat spaghetti
4 tsp olive oil
1 lb large shrimp, peeled and deveined (no tails is better, and you can also use frozen)
3/4 tsp salkt
3 garlic cloves, minced
1 (15-oz) can crushed tomatoes
3 tablespoons tomato paste
1/2 tsp dried oregano
1/4 tsp red pepper flakes (I leave this out!)
6 large basil leaves, thinly sliced (I just use the kind in the bottle)

1. Cook the spaghetti according to the package directions, omitting the salt if desired. Drain and keep warm.
2. Meanwhile, heat 2 tsp of the oil in a large nonstick skilled over medium-high heat. Sprinkle the shrimp with 1/2 tsp of the salt. Add the shrimp to the skillet, in two batches, and cook until just opaque in the center, about 2 minutes on each side.
3. Heat the remaining 2 tsp oil in teh skilled over medium heat. Add the garlic and cook, stirring, until fragrant, abotu 30 seconds. Stir in the tomatoes, tomato paste, oregano, and red pepper flakes; cook until slightly thickened, about 5 minutes. Add the shrimp, basic, and the remaining 1/4 tsp salt; cook, stirring occasionally, just until the shrimp are heated through, about 1 minute longer.
4. Divide the pasta evenly among 4 plates and top evently wtih the shrimp and sauce.
PER SERVING: (1 C pasta and about 1/2 C shrimp with sauce) 367 Cal, 7g fat, 10 g Fib. POINTS value: 7.
Tips: I double the sauce. Tomato paste and crushed tomatoes are basically nothing in points, so it makes it more saucey. Also, I leave ou the red pepper--it makes it really spicy.

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