02/27/2015 by | Leave a comment
We’re excited to feature a few recipes from award-winning chef and best-selling author Rocco DiSpirito‘s new book, Cook Your Butt Off!, which includes bar codes for each recipe which can be scanned and automatically added to your Fitbit food log! You can order Rocco DiSpirito’s new book now.
To whip up something delicious, quick, and healthy, try this recipe. I’ve used a very healthy pasta alternative, made from soy, low-calorie boiled shrimp, and red pepper flakes for a metabolism boost. This full-flavored dish will have everyone around the table singing “That’s Amore.”
Yield: 1 main course
Prep time: approximately 10 minutes
Processing time: approximately 15 minutes
Calorie Burn: 115 calories
- Kosher salt
- 1 ounce gluten-free oatbran spaghetti (such as Explore Asia)
- Olive oil cooking spray
- 2 teaspoons finely chopped garlic
- 2 ounces peeled domestic white shrimp, halved lengthwise
- Red pepper flakes
- ¼ cup packed fresh basil leaves, torn into small pieces
- ¾ cup chopped fresh tomatoes
- ½ teaspoon finely chopped capers
- In a wide saucepan with a lid, bring 2 quarts of water to a boil over high heat. Add 2 teaspoons of salt, drop in the spaghetti, and set a timer for 5 minutes. Drain and set aside.
- Meanwhile, spray a large nonstick skillet for 4 seconds with cooking spray and place it over medium-high heat. Add the garlic and cook until golden brown, then add the shrimp, red pepper flakes to taste, and the basil and cook until the basil has wilted, about 30 seconds.
- Remove the shrimp, add the tomatoes and capers to the pan, and bring to a simmer. Break up the tomatoes with a wooden spoon and cook until the sauce has the texture of marinara sauce. Return the shrimp to the pan and add the cooked pasta. Simmer and toss until the pasta is tender and the shrimp are warmed through, about 1 minute. Plate the pasta and shrimp in a pasta bowl and serve.
• If you don’t eat shrimp, you can substitute cooked boneless skinless chicken breast for an additional 17 calories per serving.
• Make it a super-filling and healthy “primavera” dish by adding a frozen steamed vegetable blend for only 40 calories per ¾ cup.
• You can substitute shirataki penne and save 127 calories per portion!
185 calories, 2g fat (.7g sat, 0g mono, 0g poly), 86.25mg cholesterol, 147.5mg sodium, 16.425g carbohydrate, 7.4g fiber, 24.7g protein