Thursday, February 25, 2010

Spaghetti Diablo with Shrimp


This recipe came about after one of those days spent thinking about stuff in the fridge that I needed to use soon or it would go bad. I have to say, I couldn't have been happier with how it turned out. The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, pecorino cheese and some parsley, it was very satisfying.

For my Weight Watchers friends, this is one you want to run through the recipe builder, as opposed to just entering the nutrition information. There is a difference in the "Points" value because of all the, as Weight Watchers says, filling foods.

As it is, it is only 403 calories, with 5 grams of fat and 3 of fiber.

Let's eat!

Diablo Spaghetti with Shrimp
Makes 4 servings
1 teaspoon olive oil
1 medium green pepper, sliced and 1/4 of the slices minced
1 medium yellow pepper, sliced and 1/4 of the slices minced
1 medium onion, halved and sliced and 1/4 of the slices minced
4 cloves garlic, minced
29 ounces diced tomatoes (no salt added)
1/2 cup white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh parsley, chopped, divided
8 ounces (dry) whole wheat spaghetti
12 ounces precooked, peeled and veined shrimp, thawed and tails removed

In a Dutch oven or medium pot, heat oil over medium-high heat. Add minced onion and pepper and saute until tender and aromatic. Add remaining peppers, and onion, garlic, salt and pepper to taste, and saute until the sliced veggies are just tender.

Add wine, tomatoes, basil, oregano, 1/4 cup parsley and pepper flakes and bring to a boil. Reduce heat and simmer, covered, stirring occasionally. I like to let sauces like this simmer for about 2 hours so that all the flavors have a chance to blend and the tomatoes break down and thicken.

Meanwhile, prepare pasta according to package directions, removing it from the water and straining 1 to 2 minutes before al dante. Do not rinse the pasta. Add the pasta and shrimp to the sauce and let cook until the pasta is done and the shrimp is heated through, 2 to 3 minutes.
Serve with pecorino cheese and remaining parsley.

Deal of the Day: I have been watching this KitchenAid  Ultra Power Plus 4-1/2-Quart Stand Mixer with Pouring Shield and this is a great price. I don't know how cooks got by without these things!


DailyChef said...

I'm always amazed by how low-calorie you keep your pastas! I used to think it couldn't be done...

Biren said...

This looks delicious.....and all with ingredients I have in my pantry and fridge.

Robin said...

That looks AMAZING!

Brenda said...

Recipe sounds wonderful. Husband is allergic to Shrimp, but I bet this would be great w/ boneless chix breast. I'll give it a try

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