Title: Hot Pepper and Shrimp with Spaghetti
Categories: Pasta Seafood
Yield: 6 Servings
| 1 1/2 | lb | Shrimp; peeled & deveined |
| 1 | tb | Virgin olive oil |
| 1/4 | c | Chicken broth; defatted |
| 1/4 | c | Onion; minced |
| 1/2 | ts | Red pepper flakes; or more to taste |
| 5 | | Tomatoes; peeled,see ded,pureed |
| 1 | tb | Fresh dill; chopped |
| 1/3 | c | Clam broth |
| 1/3 | c | Dry white wine |
| | | Salt and pepper; to taste |
| 10 | oz | Spaghetti |
| 3 | tb | Asiago cheese; fresh grated |
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Saute shrimp in
olive oil in a nonstick pan until shrimp turns pink. Remove shrimp and set
aside. Pour broth into pan and add onion, garlic, and red pepper flakes.
cook until liquid evaporates. Add tomatoes, dill, clam juice, and wine and
cook for 5 minutes over low heat. Season with salt and pepper to taste and
cook 10 minutes more. Add shrimp and cook 1 minute or until mixture is
hot. Meanwhile, bring water to a boil, add pasta and cook until al dente.
Drain and put on a platter. Pour shrimp sauce over spaghette. Garnish with
freshly grated cheese.