Peppery Shrimp Pasta Fast, Colorful, Yummy

Pasta has become America’s national food. Combine it with a few other ingredients and it makes a nourishing meal at a moment’s notice.

Peppery Shrimp Pasta is an excellent throw-together dish for a low-fat family supper or casual dinner with friends because it’s fast, colorful, tasty and you can keep the ingredients on hand until you are ready to cook.

Keep a ready supply of shrimp by buying it frozen in the shell at the seafood counter of your supermarket. Supermarkets stock individually quick-frozen shrimp in a variety of sizes, which they thaw as needed to place in the display case. If you don’t see frozen shrimp there, ask for it. Make sure it is rock-hard when you buy it; you can thaw it as needed.

For best flavor, thaw the shrimp overnight in the refrigerator. If you don’t have time, you can also thaw it for a few hours at room temperature or for about 45 minutes sealed inside a plastic bag submerged in cold water.

You won’t use a whole can of tomato paste in this recipe, but you can keep the remainder for another recipe. Transfer the leftover tomato paste to a glass jar and freeze it. When you need it again, thaw it in a microwave until it is soft enough to spoon out.

Peppery Shrimp Pasta

12 ounces medium shrimp with shells

2 teaspoons olive oil

2 green onions, chopped

3 cloves garlic, peeled and crushed through a press

1 tablespoon flour

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon paprika

1/8 nutmeg

3/4 cup fat-free, low-sodium chicken broth

3/4 cup shrimp broth (see instructions)

1/4 cup 2 percent milk

2 tablespoons tomato paste

4 cups bow tie pasta (preferably a muticolored or flavored variety), cooked according to package directions

Peel the shrimp and set aside. Combine the shells in a saucepan with 2 cups of water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the water has reduced to 3/4 cup. Strain and discard the shells and reserve the shrimp broth.

In a large nonstick skillet, heat the olive oil over medium-low heat. Saute the green onions and garlic until soft. Sprinkle the flour, salt, white pepper, paprika and nutmeg over the onions and stir to coat well. Cook for 30 seconds to 1 minute.

Add the chicken and shrimp broths and stir until the mixture comes to a boil and thickens. Add the milk, tomato paste and shrimp and simmer over medium-low heat for 5 to 7 minutes. If the mixture becomes too thick, thin it with 1 to 2 tablespoons of milk or water.

Stir the cooked pasta into the sauce and serve.

Yield: 4 servings.

Nutrition information per serving: 363 calories, 4.3 grams fat (11 percent fat calories), 28 grams protein, 51 grams carbohydrate, 167 milligrams cholesterol, 543 milligrams sodium.

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