1 nonstick cooking spray
8 oz uncooked angel hair pasta
12 oz frozen, fully cooked, peeled
1 shrimp, thawed
1 green onion, chopped
2 plum tomatoes, peeled,
1 seeded, and chopped
2 cloves garlic, crushed
1/2 cup chopped fresh basil, or
1 a tsp dried
1/4 cup dry white wine
1 cup low fat, low sodium clam
1 chowder
3 1/2 tbsp grated parmesan cheese
Directions
Spray a baking dish with a 5 cup or larger capacity with nonstick
cooking spray. Set aside. Heat oven to
350 degrees.
Cook the angel hair pasta in lightly salted boiling water according
to the package directions. When tender, drain, rinse under cold
running water and drain again. Set aside.
In a large bowl, combine the thawed shrimp, green onion, tomatoes,
garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the
parmesan cheese, reserving 1/2 T for the top. Stir in the cooked
angel hair pasta and toss to coat the ingredients evenly. Spoon into
the prepared baking dish. Sprinkle the reserved parmesan cheese on
top. Lightly coat a sheet of aluminum foil with nonstick cooking
spray. Cover the baking dish and bake for 20 to 25 minutes. Serve
hot from dish with lemon wedges on the side if desired.
You can prepare this dish up to 8 hours in advance and bake it when
you are ready to serve.
5 servings at 300 calories and 4 grams fat each.
Servings: 5 servings
Baked Angel Hair & Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Written recipes as an idea can be tracked way back into ancient history, at least as far back into history as the early Egyptians, and maybe further still. In practice though, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and dill. Over the succeeding few centuries, the rich families of Europe competed with each other to offer the most exotic banquets, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe books were in great demand, mostly due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Baked Angel Hair & Shrimp recipe.
