Cinnamon and orange zest bring out the sweetness in this quick-cooking, high-protein recipe for Spanish Shrimp and Farfalle.
Prep time: 10 minutes
Cook: 13 minutes
Makes 4 servings
8 ounces uncooked farfalle pasta
1 pound peeled and deveined large shrimp
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1 tablespoon plus 2 teaspoons olive oil, divided
1 cup chopped onion
1⁄2teaspoon dried thyme
1⁄4 teaspoon ground cinnamon
1⁄4 cup fresh orange juice, plus 1 teaspoon zest
1 tablespoon sherry vinegar
4 plum tomatoes, chopped
1⁄2 cup pimiento-stuffed olives
1. Cook farfalle according to package directions; drain.
2. Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.
3. Heat remaining 2 teaspoons olive oil in skillet. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve. (Serving size: 2 cups)
Calories 417 (22% from fat); Fat 10g (sat 2g, mono 6g, poly 2g); Cholesterol 168mg; Protein 28g; Carbohydrate 53g; Sugars 7g; Fiber 5g; Iron 6mg; Sodium 870mg; Calcium 84mg