Fusilli with Shrimp Dinner

december 98

Fusilli and Shrimp

(Makes 6 servings)

	olive oil cooking spray
1	pound (480 g) medium shrimp, peeled and deveined
2	tablespoons (30 ml) minced garlic
1/2	cup (120 ml) dry white wine
1 1/2	pounds (750 g) fresh plum tomatoes, peeled, seeded, and chopped or 1 28-ounce (793 g) can low-sodium Italian tomatoes drained well and chopped
2	tablespoons (30 ml) fresh lemon juice
2	tablespoons (9 g) minced fresh chives
2	tablespoons (9 g) chopped flat leaf parsley
12	ounces (336 g) fusilli pasta

Spray a sauté pan with cooking spray. Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often. Set aside.
Spray a large skillet and add the garlic. Sauté for 2 minutes. Add the wine and increase the heat. Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
Add the tomatoes to the wine along with the lemon juice. Reduce the heat and simmer for 5 minutes. Add the chives and parsley and remove from the heat.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain well.
Place the fusilli in the pan with the sauce. Add the shrimp and reheat.
Divide among 6 pasta dishes and serve.

Per serving:	300 calories (6% calories from fat), 20 g protein, 2 g total fat (0.3 g saturated fat), 49 g carbohydrate, 3 g dietary fiber, 108 g cholesterol, 139 mg sodium
Diabetic exchanges:	2 very lean protein

Caesar Salad

(makes 6 servings)

3	slices French bread, cut into 1 inch (2.5 cm) cubes
	olive oil cooking spray
1	head romaine lettuce, about 8 cups (2 l), torn into bite-size pieces
1	teaspoon ( 5 ml) anchovy paste
1 1/2	teaspoons (7.5 ml) capers, rinsed and chopped
2	ounces (60 ml) egg substitute
1	tablespoon (15 ml) lemon juice
1/2	teaspoon (2.5 ml) Worcestershire sauce
2	tablespoons (30 ml) olive oil
2	teaspoons (10 ml) coarse-grained mustard
2	tablespoons (30 g) grated Parmesan Cheese

Place the bread cubes on the cooking tray of a toaster oven. Spray with cooking spray and bake at 400°F until browned. Turn after 3 minutes to insure even browning. Set aside.
Place the torn lettuce in a salad bowl.
In a small bowl combine the anchovy paste, capers, egg substitute, lemon juice, Worcestershire sauce, olive oil and mustard. Whisk until combined.
Add the bread cubes to the lettuce along with the cheese. Toss with the salad dressing and divide among serving plates.

Per serving:	109 calories (51% calories from fat), 5 g protein, 6 g total fat (1.2 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 348 mg sodium
Diabetic exchanges:	1/2 carbohydrate (bread/starch), 1 fat

Chilled Fresh Grapes: 15 grapes = 1 carbohydrate (fruit) exchange

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.