Rachel Ray's Pancetta-Wrapped Shrimp all’Amatriciana (adapted for lower calories)
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Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rachel Ray's Pancetta-Wrapped Shrimp all’Amatriciana (adapted for lower calories) calories by ingredient
Introduction
This looked so good on her show today - I had to adapt it a bit to reduce the calories. You can omit the bacon or pancetta completely to reduce the sodium and fat. You can also just use cooking spray and omit the olive oil, but I like using a little of the real stuff. I used whole wheat penne instead of regular for additional fiber. This looked so good on her show today - I had to adapt it a bit to reduce the calories. You can omit the bacon or pancetta completely to reduce the sodium and fat. You can also just use cooking spray and omit the olive oil, but I like using a little of the real stuff. I used whole wheat penne instead of regular for additional fiber.Number of Servings: 4
Ingredients
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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
Directions
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.