Whole wheat pasta with a spicy shrimp tomato and sweet vermouth sauce

Tonight’s dinner was a recipe that I made up on the fly but it turned out so good I thought I would share. Are you curious about vermouth? I incorporated some in this recipe. It was quick easy and I will definitely make again.

Measurements are estimated

Ingredients:
1 lb of raw shrimp
1 large can of crushed tomatoes drained
1.5 cups mushrooms
1 small onion
1 tps olive oil
10 fresh basil leaves
1 tbs crushed red peppers
1/2 c sweet vermouth (I suppose could use white cooking wine)
1 clove garlic
1 tbs corn starch
1/2 cup grated Parmesan cheese

Preparation:
1.  Clean and peel shrimp, slice onions thin, slice mushrooms, chop basil
2.  In a hot pan heat 1 tsp of olive oil, saute onions, mushrooms and garlic
3.  Add Vermouth and crushed tomatoes and 1/2 basil and crushed red peppers, bring to boil
4.  Add shrimp
5.  Skim around 1/2 cup of liquid and whisk in corn starch, add back to sauce
6.  Cook for a few minutes until shrimp are cooked
7.  Fold in Parmesan cheese and remainder of basil

Serve on whole wheat pasta and garnish with fresh graded Parmesan, fresh basil and a dollop of fresh ricotta (even without the ricotta it was good).

Nutrition Information for Sauce

6 Servings

  Calories199.5  Total Fat6.2 g     Saturated Fat2.2 g     Polyunsaturated Fat0.8 g     Monounsaturated Fat2.6 g  Cholesterol121.4 mg  Sodium291.0 mg  Potassium291.9 mg  Total Carbohydrate8.1 g     Dietary Fiber1.1 g     Sugars2.3 g  Protein19.9 g