| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish/seafoo, Main dishes, Pasta, Want to try, Diabetic |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped shallot |
| 6 |
|
Cloves garlic; minced |
| 1 |
tb |
Olive oil |
| 1 |
c |
Bottled clam juice |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Chopped parsley; flat-leaf |
| 1/4 |
c |
Chopped fresh basil; or 1 tablespoon crushed dried basil |
| 1 |
tb |
Freshly ground pepper |
| 2 |
|
Fresh Tomatoes; abt 1/2 lb, peel, seed, diced; or 1 cup chopped drained canned tomatoes |
| 1/2 |
ts |
Salt; (optional) |
| 9 |
oz |
Fresh angel hair pasta; or 1/2 lb capellini |
| 1 |
lb |
Shrimp; medium, peel, devein |
INSTRUCTIONS
In a large nonstick skillet, sauté shallot and garlic in olive oil over low
heat until shallot is wilted, about 4 minutes. Add clam juice, wine,
parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to
20 minutes.
When sauce is almost done, fill a 5- to 6-quart (4.75 to 5.5 l) pan with
water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes
(3 to 4 minutes for dry capellini), until just tender to bite. Drain well.
While pasta is cooking, add shrimp to simmering sauce. Cook, stirring,
until opaque throughout, 3 to 4 minutes. Cut to test.
Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta.
Makes 6 servings
Per serving: calories, 160 protein, 15 g carbohydrate, 16 g fat, 4 g
(calories from fat, 22%) dietary fiber, 1 g cholesterol, 101 mg sodium, 361
mg potassium, 296 mg
Exchanges: 2 low-fat meat, 1 bread/starch
Joslin Diabetes Gourmet Cookbook
Posted to recipelu-digest Volume 01 Number 176 by Reggie Dwork
<reggie@reggie.com> on Oct 28, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”