FUSILLI and SHRIMP
(Makes 6 servings)
olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 tablespoons minced garlic
1/2 cup dry white wine
1 1/2 pounds fresh plum tomatoes, peeled, seeded, and chopped or 1
28-ounce can low-sodium Italian tomatoes drained well and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh chives
2 tablespoons chopped flat leaf parsley
12 ounces fusilli pasta
Spray a sauté pan with cooking spray. Sauté the shrimp until they turn
pink, about 2 to 3 minutes, stirring often. Set aside.
Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the
wine and increase the heat. Simmer until the wine has reduced to 3
tablespoons, about 8 to 10 minutes.
Add the tomatoes to the wine along with the lemon juice. Reduce the
heat and simmer for 5 minutes. Add the chives and parsley and remove
from the heat.
Meanwhile, bring a large pot of water to a boil. Add the pasta and
cook according to package directions until al dente. Drain well.
Place the fusilli in the pan with the sauce. Add the shrimp and reheat.
Divide among 6 pasta dishes and serve.
Per serving: 300 calories (6% calories from fat), 20 g protein, 2 g
total fat (0.3 g saturated fat), 49 g carbohydrate, 3 g dietary fiber,
108 g cholesterol, 139 mg sodium