Shrimp with Fusilli and Sun Dried Tomato Sauce
Servings
4Serving size
4 ounces shrimp with 2 ounces pastaThis recipe can easily be multiplied or divided by 2. Makes great leftovers and keeps well in the refrigerator 2-3 days. Reheat very gently so the shrimp don’t get overcooked.
Ingredients
| 3 quart Water |
| 8 ounce Whole wheat Fusilli (or gluten free fusilli) |
| 2 tsp. Olive oil |
| 3 clove Garlic, raw (thinly sliced) |
| 2 medium (about l2 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate) |
| 1/2 cup 2% milk |
| 1/8 tsp. Salt |
| 2 tsp. Paprika |
| 1 to taste Black pepper |
| 16 ounce Shrimp, raw (peeled, deveined and halved lengthwise) |
| 3 ounce Semisoft goat cheese |
| 4 Tbsp. Sun dried tomato paste |
| 1 Tbsp Fresh basil (chiffonade) |
Instructions
When the water boils add the pasta.
While the pasta is cooking place a large skillet over medium high heat.
Add the olive oil and then the garlic.
Cook for about one minute stirring frequently and then add the dark green part of the leeks.
Cook, stirring frequently, for about 3 minutes.
Add the white part of the leeks.
Cook the leeks and garlic for about 5 minutes, stirring frequently.
Add the milk, salt, paprika, pepper, shrimp, goat cheese and sun dried tomato paste.
Cook for about 8 to 10 minutes. Toss frequently.
When the shrimp is cooked through and the cheese melted, the sauce should be thick. If it is too thick, add water from the pasta pot one tablespoon at a time.
Drain the pasta but reserve about 1/2 cup of the pasta water.
Add the pasta to the skillet and toss well until coated.
If the sauce is too thick, add pasta water one tablespoon at a time.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
it’s pretty easy to find tomato paste with no added salt, but that’s not the case with sun dried tomato paste. Generally I have found this to be in the neighborhood of 500 milligrams of sodium per tablespoon. This is a good example of being cautious with ingredients and looking carefully at labels. Salty ingredients add flavor and enough sodium that less added salt is needed.