Thursday, April 7, 2011

Low Carbs, Who Cares!

A few years ago I participated in a recipe swap 
and received this yummy recipe from my friend, Sharon. 
Lately, I have been doing the "low-carb" thing to try
 and get my sugar cravings under control. 
The hardest part for me is no fruit for the first two weeks and NO ALCOHOL!
Today, while searching the aisles at Trader Joe's 
I got a craving for Sharon's recipe
 but knew I couldn't have the pasta 
and I figured the wine in the recipe 
would mostly get absorbed by the pasta, so why not?
I forgot to buy the Anaheim chiles
so I used a red bell pepper 
and a teaspoon of red pepper flakes
in their place.
It was yummy and I didn't even miss the pasta.
I served it will roasted asparagus and cherry tomatoes
and a salad. Mine had Caesar dressing.
Mom's and Mr. Romance's plate looked like this

my plate looked just as pretty and was delicious

I like to roast my vegetables to get that caramelized flavor.
Just heat up the broiler, place the vegetables on the pan, drizzle with olive oil, 
sprinkle with salt and pepper and broil
until done and nicely caramelized, 
turning halfway through to get them evenly done.

2 tablespoons coarse salt for boiling water, plus more to coat shrimp
10 ounces spaghettini
6 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
2 fresh Anaheim chiles, cut into 1/4-inch rounds
2 cups dry white wine
2 tablespoons unsalted butter
1 pound bay or small gulf shrimp, peeled and deveined (I used large shrimp)
1 bunch arugula, washed, spun dry, and chopped into ribbons (2 cups) No need to chop the arugula
1. Bring 6 quarts of water to a boil, and add about 2 tablespoons salt. Add the spaghettini to the boiling water, and cook according to label instructions, until tender but still al dente.
2. While pasta cooks, heat oil in a 12-inch sauté pan set over medium heat, and sauté the garlic until light brown, about 1 minute. Add the chiles, and continue cooking about 30 seconds longer. Add the wine and butter, and boil over high heat for 3 minutes. Add the shrimp, and cook, stirring until just cooked, about 4 minutes. Season to taste with salt, and remove from heat.
3. Drain the pasta, add to the sauté pan with the shrimp, and put pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to mix and just wilt, about 30 seconds. Check for seasoning, pour into a large serving bowl, and serve immediately.


Katie Mar said...

i loove roasting vegetables to get the caramelized flavor, too!
i found your blog from joy's. this looks great... i'm off to check out your other recipes!

Geri Centonze said...

Yummy! I don't like TJ's shrimp though...I'll have to find a good seafood source before I try it