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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"thy wit is a very bitter sweeting; it is a most sharp sauce." William Shakespeare, Romeo & Juliet

The refrigerator light goes on...

This sauce takes a long time to make, but it's oh, so worth it. It is subtle and at the same time powerful and unctuous. The long slow reduction of the shrimp stock along with the tomatoes gives it the sweet and umami flavor that makes it the perfect complement to pasta.

 
 

Shrimp with Luscious Shrimp Sauce



Servings: 2 | Serving size: 4 ounces shrimp with 2 ounces pasta and sauce

Cooking time: 135 minutes

This recipe can easily be multiplied and makes very good leftovers.

8 cups shrimp stock
4 Roma tomatoes
1/8 tsp salt
1 Tbsp unsalted butter
2 tsps white wine
1 tsp. no salt added tomato paste
3 large green onions (sliced crosswise; keep white and green parts separate)
4 quarts water
4 ounces whole wheat or gluten-free linguine
8 grape tomatoes (sliced in half lengthwise)
2 tsp extra virgin olive oil
8 ounces shrimp (peeled and deveined)

Shrimp with Luscious Shrimp Sauce, a healthy recipe from Dr. Gourmet

Place the shrimp stock in a medium saucepan over medium-high heat. Add the Roma tomatoes and bring to a simmer (do not allow it to boil).

Simmer the sauce for 90-120 minutes or until there is about 2 cups of liquid (including the tomatoes) remaining.

Remove from heat and let cool.

Pass the sauce through a wire mesh strainer, pressing all the liquid out of the tomatoes. Discard the tomatoes.

Place the sauce in a small saucepan over medium heat and simmer until it is reduced to 3/4 cup.

Add the salt, butter, wine, and tomato paste and stir until the butter is melted.

Remove from heat and set aside. (The sauce can be made up until this point and refrigerated until needed. The sauce will keep well, refrigerated, for about 48 hours. Warm the sauce in a small saucepan before adding to the pasta.)

When ready to serve:

Place the water in a large saucepan over high heat. When the water boils, add the pasta.

When the pasta is close to done, place the olive oil in a skillet over medium-high heat and add the white part of the green onions. Cook for about 1 minute and add the shrimp.

Cook the shrimp for about 5 minutes, turning frequently, until the shrimp are almost cooked through.

Add 6 of the grape tomatoes and cook for 2 minutes, tossing frequently.

Drain the pasta, then add the pasta to the skillet along with the shrimp sauce and the green part of the green onions. Toss for 1-2 minutes and serve topped with the remaining tomatoes as garnish.

Nutrition Facts

Serving size = 2 ounces pasta / 4 ounces shrimp

Servings = 2

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Amount Per Serving

Calories 479 Calories from Fat 126
  % Daily Value
Total Fat 14g 22%
    Saturated Fat 4.5g 22%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 198mg 67%
Sodium 310mg 13%
Total Carbohydrates 56g 19%
    Dietary Fiber 10g 40%
    Sugars 7g
Protein 34g
Vitamin A 10% Vitamin C 10%
Calcium 10% Iron 20%
Vitamin K 78mcg Potassium 687mg