| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 1 1/2 | ts | Olive oil |
| 1 | md | Onion; chopped |
| 3 | Cloves garlic; crushed | |
| 3 | lg | Ripe tomatoes |
| 4 | Strips of orange peel; about 1/2 x 2" | |
| 1/2 | lb | Large shrimp; (I use 8 big ones) peeled and deveined |
| 1/8 | ts | Cayenne pepper |
| 1/2 | c | Fresh basil; chopped |
| 8 | oz | Farfalle bow tie pasta; (have also used linguine) |
| 2 | tb | Freshly grated Parmesan |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> Put on water to boil for pasta; heat oil in non-sick skillet, add onions and saute for 5 min, without browning; add garlic and orange peel, saute another minute. Add tomatoes, cut into large cubes, and cook 15 min., stir occasionally. While it's cooking, add pasta to boiling water, remove and drain when done, keep warm. If sauce seems watery, cook another few minutes. Add shrimp and pepper to sauce, cook gently about 3 minutes, til shrimp are pink. Add salt and freshly ground pepper to taste. Remove orange peel, add basil. Divide pasta between 2 plates, spoon shrimp and sauce over, sprinkle w/cheese. Approx 586 cal, 10 g fat. Takes less than 30 minutes to fix. Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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