Shrimp Scampi Spaghetti
For a fiery kick, Ree likes to stir in a few dashes of hot sauce, such as Tabasco, just before serving
8 oz. spaghetti
1 Tbs. olive oil
1 Tbs. butter
1 medium onion, sliced
2 cloves garlic, minced
1 lb. large shrimp, peeled, deveined
1 cup grape tomatoes
1â2 cup white wine
3 Tbs. fresh lemon juice
1â4 tsp. salt
1â4 tsp. pepper
2 cups baby spinach
1â3 cup grated Parmesan cheese
Le mon wedges, crushed red pepper (optional)
âIn large pot of salted boiling water, cook pasta according to package directions for al dente; reserve 1 cup pasta cooking liquid. Drain pasta; reserve.
âMeanwhile, in large skillet, heat oil and melt butter over medium. Add onion and garlic; cook until softened, 2-3 min. Add shrimp and tomatoes; cook, turning, until shrimp is golden and tomatoes begin to collapse, 4-6 min. Add wine; cook, stirring, 1 min. Stir in lemon juice. Sprinkle with salt and pepper. Remove from heat.
⢠Add pasta, spinach and Parmesan; toss, adding cooking liquid 1/4 cup at a time if needed to thin sauce, until spinach is wilted, about 2 min. If desired, serve with lemon and sprinkle with pepper flakes.
Servings: 4. Active time: 20 min.
Total time: 30 min.
Calories: 400 Protein: 30g Fat: 7g (3g sat.) Chol.: 175mg Carbs.: 46g Sodium: 430mg Fiber: 1g Sugar: 2g
Slow-Cooker Turkey Chili
Ree likes to prep her version the night before, cover and chill turkey mixture, then slow-cook in the morning
1 Tbs. olive oil
1 onion, chopped
2 small red and/or yellow peppers, chopped
2 lbs. ground turkey
1â4 cup tomato paste
2 cloves garlic, sliced
2 (14.5 oz.) cans diced tomatoes with basil, garlic and oregano
1 (15 oz.) can kidney beans, rinsed, drained
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