Saturday, February 19, 2011

Guess Who Got a New Camera?

And one she can use?  Rah, rah, f-ing rah! I missed having a camera!!  So tonite, my friends, I made yummies in the form of Shrimp and Pasta.  And it was lovely and it was on Plan, and both of us ate til we were satisfied and sent food back to the kitchen.  A first, I swear to God! So, want to see...?

This is Roasted Red Pepper and Herb Pasta with Shrimp.  The ingredients are:

What you see here are the prime ingredients.  I will post the recipe below.

I have no brand loyalty when it comes to herbs and spices and, while I rarely have fresh in the house, I can generally reach into my spice cabinet and find pretty much anything, from the most exotic to the most mundane of herbs and spices.   Anyway..

So start this dish up dicing onions and garlic.  I sprayed my pan with some olive oil and added those two together to sweat down a little.

While that was happening, I chopped some Roasted Red Peppers (from a jar) in anticipation of adding them shortly.  

One the onions and garlic started to tenderize, I added a pound of peeled, deveined shrimp.  I let these cook for a couple minutes and then added the red pepper and the juice of a couple lemons.

Then I added some parsley, thyme, salt, pepper and crushed red pepper flakes. I covered it and set it aside for a minute. 

In the midst of all of this heat of creativity, I managed to get some angel hair pasta on to cook also.  I am not happy with this!  I had purchased a box of pasta that said it was 14.5 oz.  I weighed out 4 servings (2 oz each) and it was the entire box!!  How could that be?!  Me thinks I got rooked.  I am going to have to investigate this!  Anyway, pasta is boiling, so once its not quite al dente, I am going to move it into this pan of shrimp and spices.  I tossed them together and let them sit a minute or two while I put together a simple salad.  This was really good for about 11 P+.  I am not a big pasta fan, but I really liked this.

Here is the recipe:

Roasted Red Pepper and Herb Pasta with Shrimp

PointsPlus™ Value: 4
Servings: 4


1 cup(s) vidalia onion(s)
2 clove(s) garlic clove(s), minced (medium)
1 pound(s) shrimp
2 Tbsp fresh lemon juice
1/4 cup(s) fresh lemon juice
2 Tbsp dried parsley
1 tsp dried thyme
1/2 tsp dried sage
3/4 tsp table salt
1 tsp black pepper
1 tsp crushed red pepper flakes
2 item(s) bell pepper(s), Jarred is ok. (medium)


1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.  (I used a jar of Roasted Red Pepper and skipped this step!)
3. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm. ( I used Angel Hair Pasta because that was what I had on hand.)
4. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat. (I did not use the butter and simply sprayed my pans with some olive oil)
5. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat.

Nutritional Information

Fat:10.5g (sat 3.3g,mono 4.6g,poly 1.7g)

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