This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Where I'm from we don't trust paper. Wealth is what's here on the premises. If I open a cupboard and see, say, 30 cans of tomato sauce and a five-pound bag of rice, I get a little thrill of well-being - much more so than if I take a look at the quarterly dividend report from my mutual fund."
-Garrison Keillor, American humorist
549 calories may seem like a lot, but look carefully at the Nutrition Facts. This is a whole meal and it has so much going for it. It is low in fat and cholesterol, and has tomatoes, asparagus, tons of vitamins, and lycopenes - all in one pasta bowl.
Servings: 4 | Serving size: 2 ounces pasta / 4 ounces shrimp
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe also requires making Tomato Sauce - from Canned Tomatoes
Leftovers are fair at best.
|1/2 cup||sun dried tomatoes (sliced)|
|16 medium||spears asparagus|
|4 tsp||unsalted butter|
|1 lb||large shrimp (peeled and deveined)|
|1 cup||shallots (sliced)|
|1 cup||tomato sauce (pureed)|
|1 cup||2% milk|
|2 Tbsp||fresh basil (chiffonade)|
Heat 1 cup water until boiling and pour over the sun-dried tomatoes. Allow to stand for about 15 minutes, until soft and then drain the liquid into a sauce pan. Heat the liquid on high heat until it boils and reduce to 1/4 cup. Set aside.
Heat 3 cups of water to the shiver stage in a medium skillet. Add the asparagus and blanch for about 2 - 3 minutes, until they just begin to turn bright green. Remove and let dry on a paper towel. When they are cool, cut them in 2 inch segments.
Melt the butter in a large skillet over medium-high heat. Add the shrimp and sauté until slightly firm (no more than about 2 minutes on each side). Remove shrimp to a plate.
Begin heating the 5 quarts of water in a large pot. Add the linguine and cook about 15 minutes until just done (the pasta should have a slightly firm texture).
As the pasta is cooking, add the shallots to the skillet and cook over medium heat until they begin to soften and turn slightly brown (about 7 - 10 minutes).
Reduce the heat to low, add the vodka and cook briefly; then add the reduced water from the sun dried tomatoes, tomato sauce, milk and salt. After this has cooked for about 3 minutes, add the asparagus and sun-dried tomatoes. Simmer until tomatoes are tender (about 4 minutes). Add shrimp; toss to coat and allow to cook for another 4 minutes, until the shrimp is heated through.
Drain the linguine. Add the pasta to the tomato sauce and toss to coat well. Season to taste with fresh ground black pepper.
Served topped with basil.
Serving size: 2 ounces pasta / 4 ounces shrimp
|Calories 519||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 60g||20%|
|Dietary Fiber 4g||16%|
|Vitamin A 28%||Vitamin C 22%|
|Calcium 20%||Iron 40%|
|Vitamin K 36 mcg||Potassium 954 mg|
|Magnesium 113 mg|