1 lb. medium to large raw shrimp, peeled with back vein removed if necessary
olive oil cooking spray
4 cloves fresh garlic, pressed or minced shrimp
1 red or green jalapeño chili pepper finely minced
1 medium yellow onion, chopped
1 28-oz. can chopped roma or regular tomatoes or 2 lb. fresh tomatoes, peeled, seeded and chopped
1 roasted red bell pepper, chopped
2 tablespoons rinsed and drained capers
¼ cup white or light bodied red wine
3 ounces tomato paste (1/2 of a 6-oz. can)
½ cup sliced black olives
2 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
8 oz. uncooked pene or other pasta, cooked according to package directions, al dente without oil or salt
6 tablespoons fresh grated Parmesan or Asiago cheese – optional
Lightly spray a large non-stick skillet or Dutch oven with cooking spray and heat on medium for 2 to 3 minutes. Sauté garlic, onions and chilies together until onions become tender.
Add tomatoes, roasted bell pepper, tomato paste, wine and salt to onion mixture and bring to gentle boil stirring often. Reduce heat to low add capers and olives to sauce and simmer 30 minutes to an hour.
Increase heat to medium again and add raw shrimp continuing to cook stirring often until shrimp are pink, an additional 3 to 5 minutes.
Add cooked pasta to sauce along with olive oil and fresh basil remove from heat and serve with fresh grated cheese.
Yield: 6 – 1 1/2-cup servings with cheese each at approximately 298 calories; 7 grams total fat 1.7 grams saturated fat; 91 milligrams cholesterol; 42 grams carbohydrate; 4.1grams dietary fiber; 18.6 grams protein; 640 milligrams sodium.
Compare traditional recipe at 780 calories & 23 grams total fat vs 298 calories & 7 grams total fat.
Recipes from Lighten Up – The Art of Low Fat Gourmet Cooking, by Mary E. Ross