Shrimp Pomodoro with Linguine

 Shrimp Pomodoro isn't exactly what comes to mind when I picture a traditional healthy meal, but the idea here is to practice your portion control. For 2 people I cook 1/4 box of pasta. Which ends up being about a cup of cooked pasta each. Feel free to use any kind you like. I always use Wegman's (my grocery store's brand) organic pasta, it's a durum wheat pasta, but if you prefer whole wheat or a gluten free, go right ahead and use it. If you're like most American's you're probably used to restaurant size servings so you might initially think a cup of pasta looks like a small amount. With all of the tomatoes in this and the shrimp it is plenty filling and ends up being around 450 calories per person.
  If you can't find fresh shrimp you can just as easily use frozen uncooked. Unlike fish, shrimp holds up very well to freezing. If its dinner time and you forgot to put your shrimp in the fridge that morning to defrost don't worry, here is a quick way to defrost your shrimp. Add shrimp to a ziplock bag, then add the bagged shrimp to a bowl of warm water (not hot, we don't want to cook it just yet ). The water will cool, so change the water every 5 minutes and your shrimp will be defrosted in 10 - 15 minutes depending on their size. Cook shrimp right away and do not attempt to refreeze.

Shrimp Pomodoro
Serves 2

1/2 lb of Shrimp
1/4th lb Linguine
2 Tbsp Olive Oil
2 Tbsp Minced Shallots
1 Tbsp Minced Garlic
1/2 Cup of White Wine
1 15 oz Can of Diced Tomatoes in sauce.
1/2 Tsp (or to your taste) Salt
1/8 Tsp (or to your taste) Black Pepper
1/2 Tsp (or to your taste) Crushed Red Pepper
1 - 2 Cups of pasta water
2 Tbsp Julienne cut Fresh Basil (Julienne cut is thin slices, stack your basil leaves then loosely roll like a cigar and slice)

Cook pasta according to package directions minus 1 minute. Yes there are directions on the package. You won't need to throw pasta on your wall to see if it sticks. :) I swear I know people who have done this! If you like your pasta al dente (firm, but not hard) set your timer to 1 minute less than the box recommends for al dente, if you like your pasta a little softer cook to al dente or 1 minute more. You're going to finish cooking your pasta in the pomodoro sauce. This is the trick a lot of people don't know about and the one that will really make your dinner taste like it came from a restaurants kitchen.

In a deep saute pan heat your oil at a little more then medium heat (this is a 6 on my range) or just a 1/2 inch past medium. When oil is heated, but not smoking (If your oil starts to smoke, remove your pan from the heat for a minute, if you don't oil will end up popping everywhere and you might burn the garlic) add your garlic and shallots then stir and cook until shallots are translucent and garlic is lightly browned. Add the white wine and cook another 3 to 5 minute. Your liquid will reduce and the alcohol will cook off. Once reduced add your tomatoes, basil, salt, pepper and crushed red pepper and 1 cup of pasta water. to your pan. If you feel you need more liquid or like a thinner sauce go ahead and add another cup. Bring to a simmer and add the shrimp. Cover and cook 3 - 5 minutes. For medium shrimp cook 3 minutes then add your pasta, stir, cover and cook a minute more. For larger shrimp cook 5 minutes before adding your pasta. Once plated, top your pasta with julienne basil for a restaurant style presentation.