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Ingredients
- 3 ounce. extra virgin olive oil
- 1 med. diced onion, Spanish or possibly yellow
- 2 sprigs fresh thyme
- 2 cloves minced garlic
- 8 med. ripe plum tomatoes, skinned, pitted & diced or possibly 2 cans diced tomatoes, liquid removed, save the juice
- 1 bay leaf
- 1 teaspoon cracked red pepper
- Salt
- 20 jumbo shrimp or possibly 1 pound med. shrimp, shelled & deveined
- Bay leaf
- 2 cloves minced garlic
- zest of 1 lime
- 2 tbsp. extra virgin olive oil
- 1/3 c. Sauvignon Blanc
- Choice of pasta, cooked
Directions
- 1. Heat extra virgin olive oil in heavy saucepan. Add in onion and saute/fry till onions are translucent/soft. Add in garlic and tomatoes and cook 15 min with bay leaf. Remove bay leaf. Add in thyme, red pepper, season with salt and reduce for 10 min on medium heat.
- 2. Heat extra virgin olive oil in large saute/fry pan and add in garlic, then shrimp, bay leaf and line zest. Cook 3 min then add in wine. Cook 2 more min.
- 3. Add in tomatoes. Mix and remove shrimp. Reduce heat for 2 min, add in cooked pasta. Simmer 1 minute. Season with salt and pepper. Top with shrimp and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1502g | |
| Calories 1450 | |
| Calories from Fat 1038 | 72% |
| Total Fat 117.51g | 147% |
| Saturated Fat 16.54g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 245mg | 10% |
| Potassium 3011mg | 86% |
| Total Carbs 62.35g | 17% |
| Dietary Fiber 17.9g | 60% |
| Sugars 32.69g | 22% |
| Protein 35.93g | 57% |
