If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2011
- 12 oz spaghetti
- 3 tablespoons olive oil
- 2 cups cherry tomatoes halved
- 3 anchovy fillets chopped
- 3 cloves garlic chopped
- 3 fresh thyme sprigs
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1 lb thawed peeled deveined large shrimp
- 1/3 cup white wine
- 3 tablespoons chopped fresh parsley
MethodIn large saucepan of boiling salted water, cook pasta according to package directions. Drain and return to saucepan, reserving 1/2 cup of the cooking liquid.?
Meanwhile, in large skillet, heat oil over medium heat; cook tomatoes, anchovies, garlic, thyme, salt and hot pepper flakes, stirring occasionally, until softened, 3 to 5 minutes.
Stir in shrimp and wine; cook over medium-high heat until shrimp are pink, about 5 minutes. Sprinkle with parsley.
Add to pasta and toss to coat, adding reserved cooking liquid to moisten as needed.
Nutritional facts Per serving: about
- Sodium 652 mg
- Protein 36 g
- Calories 559.0
- Total fat 14 g
- Potassium 517 mg
- Cholesterol 175 mg
- Saturated fat 2 g
- Total carbohydrate 69 g
- Iron 47.0
- Folate 88.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 25.0