*  Exported from  MasterCook  *
                      Spaghetti and Shrimp Florentine
 Recipe By     : Secrets of Fat-Free Italian Cooking, Sandra Woodruff
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eat-Lf                     Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         shrimp -- raw, cleaned
      1/4  teaspoon      salt
      1/4  teaspoon      ground black pepper
    1      8 ounces thi  spaghetti
                         extra virgin olive oil (1-tbsp) -- optional
    1 1/2  teaspoons     fresh garlic -- crushed
      1/2  cup           dry white wine
    1      tablespoon    lemon juice
      3/4  teaspoon      dried oregano
    4      cups          chopped fresh spinach -- (packed)
      1/3  cup           red bell pepper -- roasted strips
      3/4  cup           low-sodium chicken broth
    1      teaspoon      cornstarch
      1/4  cup           nonfat Parmesan cheese -- grated
 Rinse the shrimp with cool water and pat dry with paper towels. Sprinkle
 with the salt and pepper, and set aside.
 Cook the pasta al dente according to package directions. Drain well, return
 to the pot and toss with olive oil if desired. Cover to keep warm.
 While the pasta is cooking, coat a large nonstick skillet with olive oil
 cooking spray, and heat over medium-high heat. Add the garlic and stir-fry
 for 30 seconds, or until the garlic just begins to turn color. Add the
 shrimp and stir-fry for about 4 minutes, or until the shrimp turn opaque
 and any liquid released from the shrimp during cooking has evaporated. Add
 wine, lemon juice and oregano to the skillet, and cook for about 2 minutes,
 or until the volume is reduced by half. Reduce heat to medium, add the
 spinach and stir-fry for a minute or 2, or just until the spinach is
 wilted. Stir in the roasted red peppers.
 Add the pasta to the skillet. Place the chicken broth in a small bowl and
 stir in the cornstarch. Pour the mixture over the pasta and toss gently for
 about 1 minute, or until the sauce thickens slightly. Add a little more
 broth if the mixture seems too dry. Remove the skillet from the heat and
 serve hot, topping each serving with a tablespoon of Parmesan.
 TIP To roast peppers: Rinse peppers, dry well and cut in half lengthwise.
 Remove stems, membranes and seeds. Coat a large baking sheet with nonstick
 cooking spray and place the peppers, cut side down, on the sheet. Bake at
 425 degrees for 25 minutes, or until the skins are blistered and charred.
 Transfer peppers to a bowl, cover tightly with a lid or plastic wrap, and
 let steam in bowl at least 15 minutes. When peppers are cool enough to
 handle, gently peel the charred skins off (they should slip off easily).
 Dice or slice peppers and use as desired.
 per 1-1/2-cup serving:
 320 cals, 1.8 g fat,  5.0% cff (50 g carbo, 141 mgs chol, 2.1 grams fiber,
 26 grams protein, 476 mg sodium)
 270 cals, 5.4 g fat, 19.4% cff with olive oil
 240 cals, 2.0 g fat,  8.1% cff without oil
 Available on-line at < http://www.charleston.net/ > The Post and Courier,
 Charleston, SC: What’s Cookin' Sunday, June 1, 1997. “How low can we go? As
 low (-fat) as you want ...” Posted by patHanneman on eat-lf
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