Phone

Recipes

Bow Ties with Green Chilies & Shrimp Sauce
Garlic-infused shrimp are pureed, then blended with mild green chilies to form a superb, one-of-a-kind sauce.
  • 1/3 cup canned chicken broth diluted with 1/3 cup water, or 2/3 cup homemade chicken broth
  • 16 medium shrimp, unshelled
  • 2 garlic cloves, peeled
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup chopped fresh basil leaves
  • 8 ounces bow-tie pasta
  • 1-1/2 cups carrot matchsticks
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 can (4 ounces) diced mild green chilies, drained
  • 4 cups (loosely packed) stemmed spinach, cut into 1/2-inch-wide strips
  • 1 lemon, cut into wedges

1. In a medium saucepan, bring diluted broth to a boil over medium-high heat. Add shrimp and garlic, and return to a boil. Cover, reduce heat to medium and simmer until shrimp are just cooked, about two minutes. Reserving cooking liquid, transfer shrimp and garlic to a plate and set aside until cool enough to handle.

2. Shell and devein shrimp, then place in food processor and process to form a paste. Add sour cream and continue processing until smooth and well combined. Add cooked garlic and about 1/3 cup of reserved cooking liquid and process to puree garlic. Stir in half of basil and set sauce aside.

3. In a large pot of boiling water, cook pasta according to package directions. About two minutes before pasta is done, add carrot matchsticks.

4. Meanwhile, in a small nonstick skillet, heat oil over medium-high heat. Add onion and green chilies and cook until onion begins to soften, about three minutes. Stir in shrimp sauce and remaining 2 tablespoons basil and remove from heat.

5. Place spinach in serving bowl. Drain pasta and carrots in a colander, then add hot pasta to serving bowl. Add shrimp sauce and toss to distribute ingredients. Serve with lemon wedges.


Nutritional Information
Per serving: 306 calories, 5.8g total fat, 2g saturated fat, 2g monounsaturated fat, 0.9g polyunsaturated fat, 6.9g dietary fiber, 15g protein, 50g carbohydrate, 54mg cholesterol, 297mg sodium.
Good source of: beta-carotene, fiber, folate, iron, selenium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35