This recipe is 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 NOT safe for those who are sensitive to gluten.
"Except the vine, there is no plant which bears a fruit of as great importance as the olive."
-Pliny, Roman author
This recipe is a great basic technique for making quick and easy pasta meals. A little olive oil, garlic with onion or shallot, veggies and a choice of meat. You can use shrimp like this recipe but also strips of boneless chicken breast, lean beef or even pork tenderloin. After everything is cooked add the cooked pasta and a bit of cheese. Tossing the dish with some of the pasta water for a bit is key. The flour from the pasta with the pasta water and the cheese will help create a rich sauce.
These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.
Servings = 2 | Serving size =2 ounces pasta with 4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free penne pasta|
|1 Tbsp||olive oil|
|2 cloves||garlic (sliced)|
|1 large||shallot (sliced)|
|6||black olives (pitted and sliced)|
|1/2 large||green bell pepper (seeded and julienned)|
|1/2 large||red bell pepper (seeded and julienned)|
|8 ounces||shrimp (peeled and deveined)|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat.
When the water is boiling, add the pasta and cook, stirring frequently. Keep the water at a slow boil.
While the pasta is cooking, place a large skillet over medium-high heat. Add the olive oil and when it is hot reduce the heat to medium and add the garlic, shallot, capers and olives. Cook, stirring frequently, for about 5 minutes until the onions begin to soften.
Add the green and red peppers and cook for another 5 minutes, stirring frequently. If the pasta is not quite done, reduce the heat to low.
When the pasta is just done, increase the heat to medium and using a slotted spoon add the penne to the pan from the pot. After the pasta is in the pan, add about 1/2 cup of the pasta water to the pan. Toss and add the black pepper and parmesan cheese. Add 1 tablespoon of liquid from the bottle of capers.
Add the shrimp. Cook the shrimp until they begin to turn pink.
If there's not enough sauce, add a little more pasta water and toss.
Serving size = 2 ounces pasta with 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 483||Calories from Fat 131|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 6g||25%|
|Vitamin A 18%||Vitamin C 70%|
|Calcium 29%||Iron 35%|
|Vitamin K 9 mcg||Potassium 527 mg|
|Magnesium 141 mg|