As the consumption of whole grains becomes more popular, this shrimp and pasta with radicchio is a fine choice for a delicious week-night supper.
Shrimp and Pasta
1 pkg (454 g) whole-grain spaghetti
30 ml (2 tbsp) extra virgin olive oil
1 clove garlic, sliced thin
1 head radicchio, quartered and shaved in thin slices
250 ml (1 cup) marinated shrimp (recipe follows)
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Shrimp Marinade
15 ml (1 tbsp) chopped parsley
5 ml (1 tsp) chopped rosemary
1 clove garlic, chopped fine
250 g (1/2 lb) small shrimp, peeled and cleaned
30 ml (2 tbsp) extra virgin olive oil
1 ml (1/4 tsp) red pepper, crushed
Marinate shrimp with parsley, rosemary, olive oil, garlic and crushed red pepper for about 30 minutes.
In a large saute pan, heat olive oil. Saute sliced garlic until just before it turns brown. Add radicchio and saute for 7 to 10 minutes.
Meanwhile, cook pasta according to package directions, but remove from flame just before pasta is al dente. Drain, reserving 50 ml (1/4 cup) of the cooking liquid; set aside.
Add cooking water to saute pan and cook until tender, for another minute or so. Add pasta and shrimp and cook thoroughly.
Serve immediately.
Makes 4 to 6 servings.
Source: Barilla, http://www.trybarillawholegrain.ca
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