In my family home, anything that has to do with chili, in it, on it or around it, is going to be successful! Here is a sauce that is simple and easy to make featuring chili and shrimp. You can't beat it!
Chili Shrimp Sauce
GTLF: Pasta Sauces p. 105
Serves 4, 15 min. working time, 20 min. total time
10 oz. small tube pasta, such as elbow macaroni or ditalini
1 tablespoon olive oil
4 scallions, thinly sliced
5 cloves garlic, minced
2 C no salt added canned tomatoes, chopped with their juices
1/4 C chili sauce
1/2 tsp salt
1/2 tsp dried oregano
3/4 pound medium shrimp shelled, de-veined, and cut into thirds
1. In a large pot of boiling water, cook the pasta until just tender. Drain well.
2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the scallions and garlic and cook, string frequently, until the scallions are softened, about 2 minutes.
3. Add the tomatoes, chili sauce, and salt to the pan and bring to a boil. Stir in the oregano and shrimp, reduce to a simmer, cover, and cook until the shrimp are just opaque, about 3 minutes. Spoon the sauce over the hot pasta and serve.
Nutritional Information: 6 g fat, 419 calories, 0.9 g sat. fat, 65 g carbohydrate, 25 g protein, 105 mg cholesterol, 628 mg sodium.
Tips:
1. My mom really enjoys saucy dishes... so this dish left a little to be desired for the amount of sauce it produces. Just beware, this recipe doesn't make a huge amount of sauce which is why I think they chose to use a small tubular pasta. When my mom made this dish, she chose the larger ziti pasta which I think is probably not the best choice for this dish. No wonder there are so many different shapes and sizes for pasta. I'm learning that pasta size and shape does make a difference for how the dishes come out.
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