A generous amount of black pepper brings some welcome heat to this pasta dish.

Maureen Callahan, MS, RD
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: about 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp, 1/2 teaspoon salt, and pepper, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done.

    Advertisement
  • Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and remaining 1/2 teaspoon salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

350 calories; fat 9.1g; saturated fat 4.1g; mono fat 2.5g; poly fat 1.2g; protein 33.5g; carbohydrates 32.5g; fiber 2.9g; cholesterol 245mg; iron 4.8mg; sodium 747mg; calcium 84mg.
Advertisement