Tomato Basil Shrimp with Spaghetti

by Gavan on November 14, 2008

Tomato Basil Shrimp with Spaghetti

I decided to treat the missus last week when I got a night off and surprised her with dinner. There was a time when I was the dinner lady but nowadays she’s on dinner duty so I figured I’d get some brownie points by making this simple delicious meal for us.
I love all-in-one pot dishes and this is no exception.

RECIPE:
2 servings

15 medium shrimp – peeled and deveined (preferably wild caught shrimp)
1 lb. mussels
5 fresh tomatoes (I used Romas)-medium diced
small bunch asparagus (10 spears) – cut in 1/3
sprinkle chili flakes
1 cup white wine
handful fresh basil
handful fresh thyme
olive oil
Spaghetti : 2 portions as per directions on box.
S&P

Let me talk about Spaghetti for a sec. I usually use a Quinoa pasta, which is a gluten free pasta. Basically that means unlike regular pasta which can be heavy after eating, this one is much lighter so it doesn’t weigh you down and make you want to take a nap. Plus, they are much lower in carbs/higher in protein than regular pastas.

DIRECTIONS:
Whichever pasta you’re using go ahead and make at any time. For the Quinoa pasta, make per directions on box. Note that Quinoa pasta takes less time than regular pasta and don’t overcook it because without the gluten it will fall apart if overcooked.

Preheat medium saute pan on high heat. Wash and clean mussels. Once pan is ready add mussels and carefully add white wine and thyme. Cover and steam for 3-4 mins. or until all the mussels have opened.
Once ready set aside and keep steaming liquid. Reduce heat in pan to medium and drizzle with olive oil. Add chopped tomatoes and saute for 3-4 mins. or until breaking down along with chopped asparagus. Add back remaining steaming liquid along with shrimp. Cover and simmer for 2 -3 mins. Add in enough spaghetti for 2 and mix together. Remove mussels from the shells and add to tomato pasta mixture. Sprinkle in chili flakes for a little kick.
Once ready season to taste and add chopped basil. Serve with grilled french bread (drizzle with olive oil and crisp it up on a grill pan) and a lovely glass of wine. Brilliant. You’ll be king/queen of your castle (for that night at least!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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