Patty Villers, Fit Fare – … you don’t need to use the jumbo variety to create our tried-and-true Saturday night dinner special of shrimp and pasta. Ralph and I like shrimp and sometimes we treat ourselves on a Saturday night and make this dish. He came up with it several years ago and it’s rather all-purpose; you can add whatever you’d like to suit your tastebuds. He has modified it many times!
½ lb. cooked and cleaned large shrimp
2 tbs. olive oil
1 medium onion, diced
2 cloves garlic, diced
1 Italian frying pepper, cut in strips
1 carrot, diced
1 14.5-oz. can Contadina diced Roma tomatoes, well-drained
1 can low-sodium chicken broth
½ tsp. each of dried basil and thyme
Salt and pepper to taste
Coat 10-inch non-stick frying pan with olive oil over medium heat. Sauté vegetables until tender. Add broth and tomatoes, bring to a simmer for about 10 minutes. Add spices.
Toss in shrimp and heat thoroughly (takes about four minutes).
Serve over pasta. This time we went “healthy” and used ½ lb. whole wheat capellini for the two of us.
Voila! A delicious meal for two.