Here’s a quick weeknight dinner I love from Skinnytaste.com . A bit of cream, white wine and lemon give the light tomato sauce a wonderful flavor.
1 lb. large shrimp (peeled and deveined)
1 Tbs. extra virgin olive oil
3 cloves garlic (chopped)
1/4 cup dry white wine
14 oz. can petite diced tomatoes, drained
1/2 cup half and half
1/2 tsp. dried oregano
kosher salt and fresh black pepper to taste
1 tsp. lemon juice
1/4 cup fresh parsley, chopped
8 ounces angel hair pasta (whole wheat, gluten-free or high fiber)
Boil water with salt in a large pot for the pasta. Cook pasta al dente according to package directions.
Meanwhile, season shrimp with 1/4 tsp. salt, black pepper and oregano. Heat a large skillet over medium heat. Add the oil, when warm add the shrimp and garlic and cook for about 2 minutes on each side. Add the tomatoes , wine, salt and pepper and cook an additional minute..
Remove from heat and stir in half and half. Add lemon juice and parsley and serve over pasta. Divide equally in 4 plates or shallow bowls.
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