Tuesday, January 26, 2010

What's for Dinner? 1/26/2010

1/26/2010 - Tuesday
Shrimp Fra Diavolo with side salad & garlic bread

This was a Cooking Light recipe that we had bookmarked and Alex decided he wanted to make it this week. The sauce was really yummy and you can't go wrong with pasta and sauce put together! Our only gripe was that it was little too "shrimpy" for us and I just wasn't really feelin' it. However that probably had more to do with either the shrimp that we used or maybe we didn't cook the shrimp long enough. Or maybe I just don't like shrimp and red sauce together. I found it kind of....odd. I'm not thinking this will make our "must cook again" list.

That being said, I still feel bad not recommending this recipe so if you're interested in giving it a try the recipe is below. And then comment and let me know what you thought!

Shrimp Fra Diavolo

Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Yield: 4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)

CALORIES 477 ; FAT 10.7g (sat 1.4g,mono 5.3g,poly 1.7g); CHOLESTEROL 172mg; CALCIUM 121mg; CARBOHYDRATE 59.4g; SODIUM 552mg; PROTEIN 33g; FIBER 5.4g; IRON 5.4mg

Cooking Light, JANUARY 2010

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