Pasta made healthy, with seasonal approach

(NC)—Are you looking for a dish that is simple to make but will look impressive to guests at your next dinner party? Or perhaps you're just looking for some inspiration to spice up your weekly dinner routine. Celebrity chef and creator of Scarpetta restaurant (found in Toronto, New York, LA, Vegas and Miami) has created a deliciously healthy dish that is sure to satisfy your pasta craving.

This Whole Grain Spaghetti with Shrimp and Radicchio recipe is one of Scott Conant's latest healthy creations for pasta lovers:

Whole Grain Spaghetti with Shrimp and Radicchio

Serves 4-6

-- 1 package Barilla whole grain spaghetti

-- 1 head radicchio, quartered and shaved in thin slices

-- 1 cup marinated shrimp (see recipe below)

-- 1 clove garlic, sliced thin

-- 2 tbsp extra virgin olive oil

For the Shrimp Marinade:

-- 1 tbsp parsley, chopped

-- 1 tsp rosemary, chopped

-- 1 clove garlic, chopped fine

-- 200 grams shrimp, small peeled and cleaned

-- 2 tbsp extra virgin olive oil

-- ¼ tsp red pepper, crushed

Marinate shrimp with parsley, rosemary, extra virgin olive oil, garlic and crushed red pepper.

* * *

Heat the olive oil in a large sauté pan. Sauté the sliced garlic until just before it turns brown. Add the shredded radicchio and sauté for 7-10 minutes.

Cook the pasta according to package directions, but remove from flame just before the pasta is al dente. Drain. Reserve some cooking liquid (¼ cup), set aside. 

Add some of the pasta cooking water (approximately (¼ cup) to the sauté pan and cook until tender, for another minute or so. Then, add the pasta that is 90 per cent cooked. Add the marinated shrimp and cook thoroughly.

When pasta and shrimp are cooked, serve immediately.


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