spicy shrimp and tomato pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 333.8
- Total Fat: 16.2 g
- Cholesterol: 155.6 mg
- Sodium: 481.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.5 g
- Protein: 22.0 g
View full nutritional breakdown of spicy shrimp and tomato pasta calories by ingredient
Introduction
fresh tomatoes, less than 350 calories, spicy, great ! fresh tomatoes, less than 350 calories, spicy, great !Number of Servings: 4
Ingredients
-
Red Ripe Tomatoes, 4 large whole (3" dia)
Shrimp, raw, 12 oz
Pasta, cooked, 8 oz
Garlic, 2 tsp
Oregano, ground, 1 tbsp
Butter, salted, 1 tbsp
Olive Oil, 3 tbsp
ChickenBoullion Cubes, 2 oz
Directions
1. cut 4 fresh tomatoes into bite size chunks including the juice into a medium bowl. sprinkle with 2 tsp creole seasoning (i used tony's) and tsp garlic( i used preserved in oil) lightly toss.
2. place frozen shrimp in collander and under slight stream cold water remove tails and place in tomato mixture. lightly toss (at this stage can be refrigerated up to 3-4 hours keeping in mind the longer the seasoning stays on the shrimp, the spicier it will be)
3. put 8 cups water into a pot large enough for 8oz angel hair pasta. add 2 TBLS dried oregano and 2 chicken bullion cubes. bring to a boil.
4. periodically toss tomato shrimp mixture to evenly distribute seasonings.
5. mix 3 tsp cornstarch into 4 tsp milk stir to disolve. set aside. have 2 cups water on hand.
6. into 10" saute pan over high heat place collander. put 1 tbsb olive oil into pan. put collander in pan and drain tomato shrimp mixture juices into the pan. place mixture back into bowl . pour cornstarch and milk into pan and immediately thin roux with whisk and water to desired consistency. cook at least 2 minutes stirring constantly. turn off heat but leave on stove to stay warm.
7. divide tomato mixture into 4 pasta bowls
8. when pasta is al dente , about 3-5 minutes,(holds the sauce better than overdone) drain into collander in sink while cold water is running along side but do not rinse the pasta . place pasta on top of tomato mixture. divide roux evenly over pasta, drizzle with olive oil and fresh parmesean cheese.
you will need to stir or cut pasta to bring the 'sauce' to the top, but this allows the tomato mixture to get warm without cooking and retains the fresh flavor.
makes 4 generous pasta dinners
Number of Servings: 4
Recipe submitted by SparkPeople user JROSAV.
2. place frozen shrimp in collander and under slight stream cold water remove tails and place in tomato mixture. lightly toss (at this stage can be refrigerated up to 3-4 hours keeping in mind the longer the seasoning stays on the shrimp, the spicier it will be)
3. put 8 cups water into a pot large enough for 8oz angel hair pasta. add 2 TBLS dried oregano and 2 chicken bullion cubes. bring to a boil.
4. periodically toss tomato shrimp mixture to evenly distribute seasonings.
5. mix 3 tsp cornstarch into 4 tsp milk stir to disolve. set aside. have 2 cups water on hand.
6. into 10" saute pan over high heat place collander. put 1 tbsb olive oil into pan. put collander in pan and drain tomato shrimp mixture juices into the pan. place mixture back into bowl . pour cornstarch and milk into pan and immediately thin roux with whisk and water to desired consistency. cook at least 2 minutes stirring constantly. turn off heat but leave on stove to stay warm.
7. divide tomato mixture into 4 pasta bowls
8. when pasta is al dente , about 3-5 minutes,(holds the sauce better than overdone) drain into collander in sink while cold water is running along side but do not rinse the pasta . place pasta on top of tomato mixture. divide roux evenly over pasta, drizzle with olive oil and fresh parmesean cheese.
you will need to stir or cut pasta to bring the 'sauce' to the top, but this allows the tomato mixture to get warm without cooking and retains the fresh flavor.
makes 4 generous pasta dinners
Number of Servings: 4
Recipe submitted by SparkPeople user JROSAV.