Serves 4.
Note: Garlic, wine and butter — what's not to love about this classic seafood pasta dish? From Meredith Deeds.
• 1 tbsp. plus 1 tsp. olive oil, divided
• 1 lb. peeled and deveined large shrimp (raw; 20 to 25 per lb.)
• 2 shallots, finely chopped
• 4 large garlic cloves, left unpeeled and forced through a garlic press
• 1/2 c. dry white wine
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• Pinch of dried hot red-pepper flakes
• 1 tbsp. lemon juice
• Zest of 1 lemon
• 3 tbsp. unsalted butter
• 1/4 c. chopped fresh flat-leaf parsley
• 3/4 lb. thin spaghetti or capellini (angel-hair pasta)
Directions
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the shrimp in a single layer and sauté, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a warm plate.
In the same skillet, add the remaining 1 teaspoon oil and the shallots and garlic and cook, stirring for 1 minute. Add the wine, salt, pepper and red pepper flakes, and cook over high heat, stirring occasionally, 1 minute. Add the lemon juice, zest and butter to skillet, stirring until melted, and stir in shrimp and parsley. Remove skillet from heat.
Cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Add pasta to the skillet with the shrimp mixture and toss to combine, adding some of the reserved cooking water, if necessary, to keep it moist. Serve immediately.
Nutrition information per serving:
Calories600Fat16 gSodium730 mg
Carbohydrates79 gSaturated fat6 gCalcium97 mg
Protein35 gCholesterol180 mgDietary fiber5 g
Diabetic exchanges per serving: 5 bread/starch, 3 lean meat, 1 ½ fat.
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