This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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 safe for those who are sensitive to gluten. Use gluten-free pasta.
"Let the beauty of what you love be what you do." Rumi
This is a great pasta dish that is simple enough for a weeknight meal and elegant enough to serve at a dinner party with your closest friends.
I prefer to use smaller pasta shapes like farfalle or shells. Rotini is a good choice also. The smaller pasta shapes will pick up the flavors of the sauce. The amount of garlic and red pepper flakes might not be enough for some and adding an extra clove of garlic and an extra 1/8 teaspoon of red pepper flakes makes this dish one with big, big flavors – spicy and garlicky.
Servings: 2 | Serving size: 4 ounces shrimp with vegetables and 2 ounces pasta
Cooking time: 30 minutes
This recipe can easily be multiplied and makes very good leftovers. Reheat gently.
|4 ounces||whole wheat or gluten free pasta|
|1 Tbsp.||olive oil|
|2 cloves||garlic (minced)|
|1/8 tsp.||red pepper flakes|
|6 ounces||grape tomatoes|
|1/2 cup||white wine|
|8 ounces||shrimp (peeled and deveined)|
|to taste||fresh ground black pepper|
Place a large skillet in the oven and preheat the oven to 325°F.
Place the water in a large sauce pan over high heat.
When the water boils add the pasta and stir. Reduce the heat to a slow boil. Stir occasionally.
When the oven comes to temperature, remove the skillet from the oven and add the olive oil. Swirl the pan to coat well.
Add the garlic, red pepper flakes, and tomatoes.
Return the pan to the oven, increase the temperature to 375°F and roast for about 7 minutes.
Remove and add the shrimp and roast for 5 minutes.
Remove the pan from the oven and place over high heat.
Add the salt and white wine. Swirl and cook, tossing frequently, for about 3 minutes.
Remove from the heat.
Drain the pasta and add to the skillet along with the pepper, basil, and parmesan.
Toss well until the parmesan is melted and the sauce is smooth.
Serving size: 4 ounces shrimp, 2 ounces pasta with sauce
|Calories 509||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 60g||46%|
|Dietary Fiber 11g||45%|
|Vitamin A 34%||Vitamin C 64%|
|Calcium 30%||Iron 18%|
|Vitamin K 38mcg||Potassium 1062mg|