This is a really healthy, wholesome dish. The low fat shrimp sauce is tossed with hot pasta to create a satisfying dinner-time dish. Add less or more chili depending on how hot you like your food.
- Serves: 4 – 6
- 8 oz large shrimp, cooked and peeled
- 1 – 2 garlic cloves, crushed
- lemon zest from 1 lemon
- 1 tbsp lemon juice
- ¼ tsp red chili paste or 1 large pinch of chili powder
- 1 tbsp light soy sauce
- 5 oz smoked turkey bacon strips
- 1 shallot or small onion, finely chopped
- 4 tbsp dry white wine
- 8 oz campanelle or other pasta shapes
- 4 tbsp fish stock
- 4 firm ripe tomatoes, peeled, seeded and chopped
- 2 tbsp chopped fresh parsley
- salt and black pepper
- In a glass bowl, mix the shrimp with the garlic, lemon rind and juice, chili paste and soy sauce. Season with salt and pepper, cover and marinate for at least 1 hour.
- Broil the turkey bacon strips, then cut them into ¼" dice.
- Put the shallot or onion and white wine into a pan, bring to a boil, cover and cook for 2 – 3 minutes, or until they are tender and the wine has reduced by half.
- Cook the pasta according to the package directions in a large pot of salted, boiling water until al dente. Drain thoroughly.
- Just before serving, put the shrimp with its marinade into a large frying pan, bring to a boil quickly and add the smoked turkey bacon and fish stock. Heat thoroughly for 1 minute.
- Add the pasta with the chopped tomatoes and parsley, toss quickly and serve immediately.
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