Tomato and Shrimp Stew

Kate Sears

Yield:

Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories 320
Fat 10 g
Satfat 1 g
Monofat 5 g
Polyfat 2 g
Protein 28 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 172 mg
Iron 6 mg
Sodium 574 mg
Calcium 142 mg

Ingredients

1 large onion, diced (about 3 cups)
2 garlic cloves
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
1 (26-ounce) can whole tomatoes
Dash of sugar
1/2 cup chopped fresh basil
1 pound frozen medium shrimp, thawed, peeled, and deveined
Salt and pepper, to taste
1 tablespoon olive oil
1/2 pound cooked pasta
Garnish: additional basil

Preparation

Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes. Add 1/2 cup chopped fresh basil. Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.

Note:

Alex Guarnaschelli,

Butter restaurant,

November 2009