Shrimp with Tomato Sauce

Many years ago, while on vacation, I visited an Italian restaurant and ordered a shrimp and spaghetti dish that was smothered in a light tomato sauce.  To this day I still remember this dish as one of my restaurant favorites.  The shrimp paired so perfectly with the sauce and the spaghetti noodles it was served over.  My recipe, Shrimp with Tomato Sauce, reminds me of that dish and brings back some of the fond memories from that trip. 

As with all the dishes in my blog I strive to achieve maximum flavor and satisfaction while maintaining our diet restrictions. 

Enjoy!

Shrimp with Tomato Sauce

Serves 5 - 6

2 Tbls.  Extra virgin olive oil

1 Large shallot, finely chopped
4 Garlic cloves, finely chopped
2 Cups Diced Roma tomatoes, about 3 large, or 4 medium
½ Tsp. Dried basil
¼ Tsp. Dried oregano
1 ½ lb. Jumbo Shrimp, shelled, deveined and rinsed
½ Cup Chicken stock, low-fat, low-sodium
2 Tbls. Dry Sherry (do not use cooking sherry)
Juice of ½ lemon
¼ Cup Fresh parsley, chopped
Salt and pepper to taste

Note:  Feel free to use fresh herbs as an alternative to the dried herbs I list in the recipe, but be sure to adjust the amount, and add them near the end of the cooking process to maintain their color, flavor and texture.

 

Heat a 12-inch non-stick skillet over medium heat.  Add olive oil and swirl to coat.  Turn the heat down to medium-low, add the shallots and sauté for 2 minutes, add garlic and continue to cook for another 2 minutes; stirring often (take care not to burn the garlic).  Add the diced tomatoes, basil and oregano; cook until just tender. 

Add the shrimp to the pan; arrange in a single layer around pan and nestle between the tomatoes (shrimp should touch the bottom of the skillet).  Cook for about 3 minutes, then add the chicken stock and sherry; turn shrimp on the other side.  Sprinkle each shrimp with the lemon juice. Cook another 3-4 minutes, or until they are completely cooked through and opaque.  Finally, add the chopped parsley at the end and toss.  Add salt and pepper to taste.

Remove from the heat and serve immediately over, or along side, your favorite multi-grain spagetti noodles.

Preparation suggestions for spagetti noodles:  While the spagetti is cooking...saute finely chopped garlic in 1/4 cup of extra virgin olive oil.  Drain the spagetti, and reserve 3/4 cup of the cooking liquid.  Add  the noodles to the olive oil with garlic and toss.  Add enough cooking liquid to the pasta to create a sauce.  If you like, you can add some chopped fresh parsley and grated cheese.