Tuesday, September 14, 2010
Spicy Shrimp & Veggie Pasta
6 oz. pasta of your choice, I obviously used spaghetti. (half of a box) but if I had others on hand such as
bow tie, corkscrew or penne I probably would've used those.
1 lb shrimp shelled and deviened, I used frozen.
pinch of crushed red pepper flakes
salt and pepper1 zucchini cubed
1 yellow squash cubed
1 jalapeno seeded and minced
1 shallot diced
3 garlic cloves minced
3 cups mushrooms sliced
1/2 tsp garlic powder
3 Tbsp butter
3 Tbsp olive oil
1/2 cup white wine
1/2 cup fat free chicken broth
2 Tbsp heavy cream
top with grated Parmesan, oregano and a squeeze of lemon juice.
cook pasta according to package directions.
Season shrimp with salt and pepper and add a pinch of red pepper flakes. Heat a large skillet on medium heat until hot and add 1 Tbsp butter and 1 Tbsp olive oil. Add shrimp and saute about 2-3 minutes until pink. Remove from pan and set aside on a big enough plate or bowl to fit other veggies.
In same pan, add 1 Tbsp olive oil & 1 Tbsp butter. Add zucchini, yellow squash and jalapeno. Saute 3 minutes making sure to stir so they cook evenly. Add in shallot, minced garlic and saute about 30 sec. Remove from pan and set aside with shrimp.
In the same pan, deglaze the pan with 1/2 c white wine. Let simmer for about a minute and add 1/2 c fat free chicken broth along with 2 Tbsp heavy cream. Let simmer another minute. It's a really thin light sauce enough to coat the pasta so don't get freaked out when the sauce doesn't thicken. If you want a thicker sauce you can adjust it to your liking.
Top with fresh or dried oregano, grated parmesan cheese and a squeeze of lemon juice.