Spicy Shrimp Puttanesca
8 oz uncooked linguine
1 Tsp olive oil
12 oz medium shrimp, peeled and deveined
4 cloves garlic, minced
3/4 tsp red pepper flakes
1 cup onion, chopped
1 can (14.5oz) no-salt-added stewed tomatoes, untrained
2 Tsp tomatoes paste
2 Tsp pitted black olives, chopped
1 Tsp capers, drained
1/4 cup flat leaf parsley
Cook linguine in a 12-inch Dutch Oven, over camp stove or 15 charcoals, according to package directions, omitting salt. Drain, but live in oven with 2 or 3 charcoals on top to keep worm.
Meanwhile, heat oil in a second 12-inch Dutch Oven, over 9-12 charcoals. Add shrimp, garlic, and red pepper flacks; cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer shrimp to first Dutch Oven with a slotted spoon; hold aside.
Add onions to second Oven; cook over same charcoal, 5 minutes, stirring once or twice. Add tomatoes, tomato paste, olives ,and capers, simmer, uncovered, 5 minutes.
Stir in parsley; simmer 1 minute. Place linguine and shrimp on a serving platter; top with puttanesca sauce.
Serve. Makes 4 servings.
Per Serving: Calories; 328, Total Fat: 8g, Saturated Fat: 1g, Protein: 24g, Carbohydraets:42g, Cholesterol: 131mg, Sodium: 537mg, Fiber: 2g, Sugar: 4g
Exchanges: Bread/Starch, 1 1/2 Lean Meat, 2 Vegetable, 1 Fat