Ingredients
8 oz linguine
1 lb shrimp
2 tbsp olive oil
4 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tbsp fresh parsley, minced
2 tsp red pepper flakes
To make
01. Prepare linguine according to directions on package.
02. In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft.
03. Add shrimp and cook until firm, about 5 minutes. Remove shrimp.
04. Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently.
05. Drain pasta and toss with sauce. Serve immediately.
INGREDIENTS
4 boneless, skinless chicken thighs (1 pound) trimmed of visible fat, cut into 2-inch chunks
2 teaspoon(s) Creole seasoning
2 tablespoon(s) canola oil
6 ounce(s) andouille sausage or other smoked sausage
1 large white onion chopped (1 1/2 cups)
1 small red bell pepper cut into 1-inch strips
1 small yellow bell pepper cut into 1-inch strips
1 small green bell pepper
1 tablespoon(s) fresh thyme leaves
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cayenne pepper
1 cup(s) raw long-grain rice
3 cup(s) chicken broth
1 can(s) diced fire-roasted tomatoes (16-ounce) undrained
3/4 pound(s) large shrimp peeled and deveined, tail shells intact
Chopped parsley for garnish
DIRECTIONS
Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley
Ingredients
- Vegetable oil cooking spray
- 1 tbsp olive oil
- 2 cup sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 1 tbsp chopped fresh basil
- 1 tsp instant chicken bouillon, crumbled
- 1 tsp cornstarch
- 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
- 2 medium tomatoes, seeded and chopped
- 1 lb large shrimp, shelled and deveined
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated reduced fat Parmesan
- 8 oz whole grain fettuccine, cooked
Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
404 calories per serving
8.4 g fat (1.7 g saturated) 6.7 g fiber 55.1 g carbs 33.5 g protein
