We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp. Plus you can usually get a great price on these. WARNING: this recipe is spicy hot (i.e. “diablo” = devil) so cut back even more on the chili paste and crushed red pepper if desired!
(modification of recipe originally from Cooking Light)
Serves 4
- 6 ounces uncooked whole wheat angel hair pasta
- 2 teaspoons olive oil
- 1 pound raw peeled and deveined medium shrimp, tails removed (defrosted if using frozen shrimp)
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon chili paste with garlic (adjust to your heat tolerance)
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper (adjust to your heat tolerance)
- 1 (28 ounce) can low sodium diced tomatoes, undrained
- ½ cup chopped fresh parsley
Cook pasta according to package directions, omitting fat if applicable. Drain and set aside.
While pasta cooks, heat oil in a large non-stick skillet over medium high heat. Sprinkle shrimp with salt and black pepper. Add shrimp to pan and cook 2 minutes on each side or until done (do not overcook). Remove shrimp from pan and set aside.
Add garlic to pan; sauté 1 minute. Add chili paste, scraping pan to loosen browned bits. Add cumin, red pepper and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp and parsley. Toss with pasta.
Nutritional Info/Serving: Calories 319, Fat 6 g, Protein 28 g, Carbs 41 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Green, 1.5 Yellow, 0.5 tsp
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