Champagne Shrimp and Pasta

Ingredients:


8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese



Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Chilled Shrimp Fettuccine

Ingredients:


8 ounces uncooked fettuccine
8 ounces frozen peeled
and deveined cooked medium
shrimp -- thawed and drained
1 tablespoon
lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup
chopped fresh parsley
1/4 cup finely chopped red onion (about 1
small)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun
seasoning
1/2 teaspoon pepper


Procedure:

Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss shrimp and lemon juice in large bowl. Mix remaining ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Red Pepper Eggplant Chili

If you like your meal hot, as in chili hot, then examine the recipes below and re-invent your own. Adjusting is the key.

Description:

This is a spicy chili made with eggplant and cannellini beans.


Nutrition Info per Serving:

Calories 319; Carbohydrates 65 gm; Protein 13 gm; Fat 4 gm; Saturated Fat 0 gm; Cholesterol 0 mg; Sodium 1972 mg; Fiber 16 gm


Ingredients:

1 medium onion, coarsely chopped
2 large red bell pepper, seeded and chopped
2 large eggplants, peeled and cubed
1 16-oz can low-salt stewed tomatoes, undrained
1 4.25-oz can chopped black olives, drained
1 8-oz can low-salt tomato sauce
2 tbsp red chili powder
Red pepper flakes, to taste
2 tbsp dark molasses
1 tsp salt
1/2 tsp garlic powder
2 19-oz cans cannellini beans (white kidney beans), undrained
Garnish: Sour cream and sliced black olives, if desired


Directions:

In a Dutch oven, sauté onions, red peppers, and eggplants over medium-high heat, stirring constantly, until tender, about 4-5 minutes.

Add remaining ingredients except cannellini beans. Mix well. Cover, reduce heat to low, and simmer 1 hour. Stir occasionally.

After 1 hour, stir in cannellini beans. Cover and continue cooking 30 minutes, stirring occasionally.

Serve hot with a dollop of sour cream and garnish with sliced olives sprinkled on top, if desired.