This recipe is NOT 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.
I used to vacation along the coast of South Carolina and would go to the docks for fresh shrimp. The flavor is incomparable. Practically speaking, in many areas it's hard to buy fresh shrimp because most of the shrimp sold is processed and frozen quickly after catching. Because shrimp is so delicate, only the most careful handling will result in truly fresh product. I live in New Orleans now and am (comparatively) spoiled by my fresh Gulf shrimp, but when I lived in Northern Virginia my local fish market would occasionally have fresh shrimp. If the shrimp is truly fresh and has never been frozen I will do my best to use it the day purchased. If you live in an area without access to truly fresh shrimp you will do well to buy good quality frozen shrimp and thaw it yourself. I almost never buy shrimp that has been peeled and deveined.
Look for firm shrimp with little softening of the shells. If the tail pulls away easily it is not fresh. Quality shrimp, whether it is fresh or has been frozen, will have a fresh clean odor with the light salty smell of the ocean. The color is not as important since there are different colors of shrimp. Shrimp with dark spots (called melanosis) is, however, an indication that they are not as fresh.
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)|
|4 tsp||unsalted butter|
|1 lb||large shrimp (peeled and deveined)|
|1 cup||shallots (sliced)|
|1 cup||tomato sauce|
|1 cup||2% milk|
|1/2 cup||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
Servings = 4
Amount Per Serving
|Calories 549||Calories from Fat 79|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 64g||21%|
|Dietary Fiber 5g||20%|
|Vitamin A 135%||Vitamin C 42%|
|Calcium 23%||Iron 44%|
|Vitamin K 55 mcg||Potassium 1125 mg|
|Magnesium 127 mg|