This is one of my new favorite recipes, and it comes from Mark Bittman’s How To Cook Everything: The Basics. It’s a simple, quick recipe that manages to pack a bunch of flavor in without a bunch of calories.
- 12 – 16 oz shrimp (28 calories per ounce)
- 1/3 cup olive oil (634 calories)
- 2 tablespoons lemon juice
- 3-4 minced garlic cloves or 1 tablespoon garlic powder
- Spaghetti noodles (about 2 oz dry per person – 200 calories)
- Parmesan cheese, grated (122 calories per ounce)
- Pour the olive oil into a large skillet over medium heat. Add the garlic and cook until fragrant.
- Add the shrimp and cook until no longer pink. If you’re using precooked frozen shrimp, cook until thawed and hot.
- Add the lemon juice. This will cause the oil to foam up for reasons I don’t understand, and then it will turn the olive oil and juices from the shrimp into a creamy sauce. Cook until the sauce is thick enough to cling to your spoon/spatula/whatever you’ve been stirring with.
- Serve over cooked pasta. Toss with Parmesan cheese if desired.
- I normally use 12 ounces of precooked extra-small shrimp, so the sauce runs 970 calories if you eat the whole thing. It serves 4, though, so you’re looking at 443 calories per serving (or 503 if you do what I do and add half an once of grated Parmesan).
- My son doesn’t like shrimp, but he likes the sauce tossed with spaghetti noodles and cheese. It still works that way.
- I haven’t experimented with adding vegetables to this recipe, but I should. A Google search shows that bell peppers are popular (red or yellow for the aesthetics). So is a mixed vegetable medley of carrots, summer squash, broccoli, green beans, bell peppers, and cauliflower. Me, I think I’ll start small and just try peppers or broccoli to start with. You’d probably want to add them before the shrimp and cook until they’re just starting to get tender.