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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yummy. I love pasta and shrimp, and I love them more when you put them together, so this dish is a favorite! Diabetic Exchange: 2 very lean protein Ingredients:
olive oil flavored cooking spray |
1 lb medium shrimp, peeled and deveined |
2 tablespoons minced garlic |
1/2 cup dry white wine |
1 1/2 lbs fresh plum tomatoes, peeled,seeded,and chopped or 1 (28 ounce) can low-sodium italian tomatoes, drained well and chopped |
2 tablespoons fresh lemon juice |
2 tablespoons minced fresh chives |
2 tablespoons chopped flat leaf parsley |
12 ounces fusilli |
Directions:
1. Spray a sauté pan with cooking spray.
2. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
3. Set aside.
4. Spray a large skillet and add the garlic.
5. Sauté for 2 minutes.
6. Add the wine and increase the heat.
7. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
8. Add the tomatoes to the wine along with the lemon juice.
9. Reduce the heat and simmer for 5 minutes.
10. Add the chives and parsley and remove from the heat.
11. Meanwhile, bring a large pot of water to a boil.
12. Add the pasta and cook according to package directions until al dente.
13. Drain well.
14. Place the fusilli in the pan with the sauce.
15. Add the shrimp and reheat.
16. Divide among 6 pasta dishes and serve.
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