This isn’t a low-cal meal, but if you want to make yourself feel better about eating it, it does contain quite a bit of olive oil, which is high in the “good” fats (monounsaturated). As per some of the reviews of this recipe, I decreased the amount of olive oil by half, as well as the salt content, and was happy I did.
The marinade is originally intended for grilling the shrimp, but I used the broiler instead and used the leftover marinade to toss with the cooked shrimp and pasta. It was delicious.
My intention was to serve this with a really good salad, but it ended up being a mediocre salad because the cucumbers I thought I had in the fridge turned out to be zucchini, which unfortunately doesn’t works quite as well in a salad.
Marinated Shrimp Pasta (Original recipe here)
- 1/2 cup olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon ketchup
- 2 teaspoons dried oregano
- ½ tsp salt
- 1 teaspoon ground black pepper
- 1 lemon, juiced
- 1 pound large shrimp, peeled and deveined
- 1/2 lb (8 oz) linguine pasta
In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Pour marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 1 1/2 to 2 hours. During last 15 minutes, add lemon juice.
Cook pasta according to package directions.
Remove shrimp from marinade, place on greased baking sheet, and broil 3-4 minutes each side, until done (shrimp can be grilled instead if desired). Pour leftover marinade into a small saucepan or skillet and boil 5 minutes, stirring occasionally.
Combine shrimp, pasta, and boiled marinade and toss to coat. Serve immediately.