Rachel Ray's Pancetta-Wrapped Shrimp all’Amatriciana (adapted for lower calories)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salt (1/2 tsp)Ground black pepper (1/2 tsp)8 oz dry whole wheat penne or farfalle 24 large raw shrimp (6 per person), peeled and deveined 12 thin slices bacon or pancetta (raw)2 tablespoon EVOO – Extra Virgin Olive Oil, divided 1 small sweet onion, finely chopped 1 clove garlic, finely chopped or grated 2 pints cherry tomatoes 1/2 cup white wine 5 to 6 leaves basil, chopped 1/2 cup chopped flat-leaf parsley
Yields 4 servings.
Place a large pot of water over high heat to boil.
Meanwhile, season the shrimp with some salt and black pepper. Slice raw bacon or pancetta in half crosswise, and wrap one half strip around each shrimp. Set aside.
When the pasta water comes up to a bubble, season it with some salt and drop the pasta into the water. While the pasta is cooking, heat a large skillet over medium-high on the stove with 1 Tablespoon of EVOO. Sear the wrapped shrimp in the pan until golden brown and cooked through, 3-4 minutes per side. Remove the shrimp from the pan and reserve on a plate.
Cook the pasta to al dente according to package directions. Just before draining reserve 1/2 cup of the pasta cooking liquid. Drain pasta and reserve.
Once the shrimp is set aside, return the skillet to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 2-3 minutes. Add the cherry tomatoes and wine to the pan and cover. Continue cooking until the tomatoes begin to burst, about 5 minutes. Help them along by mashing them with a wooden spoon or potato masher. Add the pasta cooking water to the sauce, season the sauce with some salt and pepper and stir in the herbs. Add the reserved shrimp back to the pan and to heat through. To serve, toss the cooked pasta with the sauce and divide between four plates. Top each with some shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user OLEFLAMENCA.
Place a large pot of water over high heat to boil.
Meanwhile, season the shrimp with some salt and black pepper. Slice raw bacon or pancetta in half crosswise, and wrap one half strip around each shrimp. Set aside.
When the pasta water comes up to a bubble, season it with some salt and drop the pasta into the water. While the pasta is cooking, heat a large skillet over medium-high on the stove with 1 Tablespoon of EVOO. Sear the wrapped shrimp in the pan until golden brown and cooked through, 3-4 minutes per side. Remove the shrimp from the pan and reserve on a plate.
Cook the pasta to al dente according to package directions. Just before draining reserve 1/2 cup of the pasta cooking liquid. Drain pasta and reserve.
Once the shrimp is set aside, return the skillet to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 2-3 minutes. Add the cherry tomatoes and wine to the pan and cover. Continue cooking until the tomatoes begin to burst, about 5 minutes. Help them along by mashing them with a wooden spoon or potato masher. Add the pasta cooking water to the sauce, season the sauce with some salt and pepper and stir in the herbs. Add the reserved shrimp back to the pan and to heat through. To serve, toss the cooked pasta with the sauce and divide between four plates. Top each with some shrimp.
Number of Servings: 4
Recipe submitted by SparkPeople user OLEFLAMENCA.
Nutritional Info Amount Per Serving
- Calories: 457.8
- Total Fat: 18.7 g
- Cholesterol: 80.0 mg
- Sodium: 676.1 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 8.3 g
- Protein: 22.2 g
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