Fastest Shrimp In the South

Of course, the shrimp were clearly not so speedy as to avoid getting caught in the first place. But whatever. All the more reason to eat them. PLUS, shrimp are loaded with protein and Vitamins D and B12. Oh, and they're delicious.

Like most sane people, I love a good shrimp and pasta dish. So since I don't want to drown my newly svelte thighs in butter (as much as they would enjoy the sweet, sweet splash of hot cholesterol), and because I don't like having to wait for my shrimp, I made up this dish -- it's a shrimp marinara, and it takes like 12 minutes to make. It's great over whole-wheat pasta. I based it on a Shrimp "Boil" recipe I used to have in a Weight Watcher's book and a pasta sauce recipe from somewhere online.

Fastest Shrimp in the South

*First put your pasta on to boil -- this dish goes quick, so be ready to serve it as soon as the pasta hits the drainer!

You'll need:

2 12 oz. bags frozen large, ready-to-cook shrimp, thawed under cool water
4 tsp. olive oil

2 minced garlic cloves

1 15 oz can diced, seasoned tomatoes (garlic and oregano is nice)

2 T. tomato paste, saltless if on hand

1/4 t. kosher salt

1 spoonful of Hot Peppers (another MUST in a jar)

1 C. wine or chicken broth (I've made this with dry white wine and homemade chicken stock and both ways are really delicious. The wine version is a little kickier)

2 T. freshly minded parsley

1 T. fresh oregano, or 1/2 t. dry

Heat the oil in a large skillet and add the shrimp and garlic. Saute together until pink all over, not too long. Stir in the tomatoes, wine, parsley, paste and seasonings. Bring to a boil and cook, stirring, until sauce is thick and starts to turn bright orange, cook about 8 minutes. Season with salt and pepper to taste, and a little fresh parmesan cheese. Pour over pasta, rice, or steamed vegetables. Ridiculously good. And only 330 calories, counting 3/4 C. whole wheat pasta.