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Lemon Shrimp Pasta

I'm Asparagus apron
I'm Asparagus by Gourmand2go 
This lemony shrimp pasta sauce is delicious without the addition of garlic, although there is some garlic in the added salsa. The salsa gives the sauce texture and flavor. This shrimp dish is low in fat, with very little saturated fat. If you prefer a strong garlic flavor with shrimp, feel free to sauté some minced garlic early in the process. This sauce also works well with mussels. For more flavor and aroma, try toasting the fennel seeds in a pan on the stovetop, shaking frequently to avoid burning.
 

½ -3/4 lb medium shrimp (scallops or mussels)

1 28 oz tin crushed tomatoes (Aylmer, Heinz, ItalPasta)

1/3 cup tangy salsa

1 large or 2 small green peppers, coarsely chopped

¼ cup black or mixed olives, defleshed

Citrus Juicer
   

½ lemon—juice from

1 tbls Demerara sugar

2 tbls olive oil

1 tbls fennel seed

2 tbls oregano

1 tbls basil

1 tbls freshly ground pepper

4-6 servings gemelli or rotini pasta

Shrimp Pinwheel

In a large saucepan, heat the olive oil on medium heat. Add the fennel seed and allow it to brown for a minute, then add the chopped peppers and brown, stirring frequently.

If you have frozen shrimp, defrost in the microwave for 10 minutes, then remove tails.  Squeeze half a lemon over the shrimp.  Set aside.

Cooked Shrimp
 

When the peppers are nicely browned, pour the crushed tomatoes over them.  Add Demerara sugar and stir well.  Add the olives and the shrimp with the lemon juice; stir and cover, simmering for 10 minutes.  Add the seasonings and stir well.  Allow to simmer another 10 minutes.

Heat water to the boil in a large stockpot or Dutch oven.  Cook pasta and drain; toss with coarse salt and flavored olive oil.

Serve with a crisp white wine or light red, like a Merlot.

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