Monday, March 06, 2006

Shrimp, Broccoli, and Oven-Roasted Tomato Pasta

Sorry for a brief absence there, I'm coming to you from my parent's house this week, as I am housesitting and caring for their enormous animals while they soak up some sun in Florida. And so, new kitchen, new computer, it all took some adjusting to.

Night before last I was craving pasta in the worst way, and craving something creamy and substantial, which doesn't really jibe with my efforts to eat healthier. And so, this very simple concoction was borne. The reduced-fat cream cheese lends the creaminess, cut by the white wine and chicken demi-glace. High in flavor, low in fat, and takes less than 30 minutes to prepare (take that, Rachael Ray!).

If you don't have demi-glace on hand, sub half of the wine for chicken stock.

Shrimp, Broccoli, and Oven-Roasted Tomato Pasta
serves 2-3

.5 c. Oven Dried Tomatoes (you can substitute sundried or even fresh)
2 c. farfalle pasta
1 c. chopped broccoli
1 Tbsp butter
1 Tbsp olive oil (I used the oil from my tomatoes)
1 garlic clove, minced
.75 lb medium shrimp, peeled and cleaned
.5 c. dry white wine
2 Tbsp chicken demi-glace
.25 c. reduced fat cream cheese
2 Tbsp lemon juice
pinch dried basil
pinch crushed red pepper flakes
freshly ground pepper
sea salt
grated parmesan, for serving

Cook pasta according to directions, drain and set aside. Steam broccoli until bright green and still crisp-tender, set aside.

Heat a large non-stick skillet over medium-high heat, add olive oil and butter. Once butter is melted and starting to foam, add garlic and shrimp. Cook three minute, stirring frequently. Add wine, demi-glace, and cream cheese; stir to combine. Reduce heat, simmer for 2 minutes.

Add tomatoes, broccoli, and spices, stir well. Simmer for 2 minutes more, or until everything is heated through, stirring often. Add pasta ans lemon juice, remove from heat, stir to combine. Serve hot with lots of parmesan. Enjoy!

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