Monday, November 11, 2013

Shrimp Vodka Pasta

I liked this a lot.  D made it while I was getting my haircut.  The portion size was big and I liked the creaminess.  He said it was easy to make.

Would have again.

Shrimp Vodka Pasta

A simple vodka-marinara sauce is tossed with refrigerated fettuccine and sauteed shrimp and for a quick and filling one-dish entree.

Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:18 Minutes
Total:18 Minutes

9 ounces refrigerated fettuccine (used 12 oz dried) 1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced
Photo by: José Picayo
1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1. Cook pasta per directions. Drain.

2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.

3. Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Nutritional Information
Calories: 427; Fat: 12.6g; Saturated fat: 4.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 1.4g; Protein: 24.6g; Carbohydrate: 60.1g; Fiber: 2.4g; Cholesterol: 184mg; Iron: 2.2mg; Sodium: 632mg; Calcium: 65mg

Cooking Light APRIL 2012

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