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Spaghetti with Shrimp and Sun-Dried Tomatoes

Categories: Entertaining, Low-fat, Pasta Dishes
Type: Main Dishes

Sun-dried tomatoes and rosemary add lovely flavor to the shrimp in this dish.

Serves: 4 servings


  • 8 ounces thin spaghetti
  • 1 tablespoon extra virgin olive oil (optional)
  • 1 pound peeled and deveined raw shrimp
  • 1/2 cup diced sun-dried tomatoes (not packed in oil)
  • 1/2 cup chicken broth
  • 2 tablespoons dry white wine
  • 2 teaspoons crushed fresh garlic
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup minced fresh parsley
  • 1/3 cup crumbled nonfat or reduced-fat feta cheese

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  1. Cook the pasta al dente according to package directions. Drain well, return to the pot, and toss with the olive oil if desired. Cover to keep warm.
  2. While the pasta is cooking, rinse the shrimp with cool water, and pat them dry with paper towels.
  3. Coat a large nonstick skillet with nonstick olive oil cooking spray. Add the shrimp, sun-dried tomatoes, broth, wine, garlic, rosemary, and pepper, and stir to mix. Cover and cook over medium heat for 4 minutes, or until the shrimp turn pink and the tomatoes have plumped. Reduce the heat to low.
  4. Add the pasta to the shrimp mixture. Tossing gently, cook for a minute or 2, or until the mixture is heated through. Toss in the parsley, and serve hot, topping each serving with some of the feta cheese.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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