Spicy Shrimp and Lobster Linguine
Total Time:57min-Prep:12min-Cook:45min-Serves:6 -Difficulty:Easy
A spicy tomato sauce full of shrimp and lobster makes for spectacular, yet easy entertaining.
1 Tbsp olive oil
3 medium uncooked onion(s), chopped
6 clove(s), medium garlic clove(s), chopped
28 oz canned diced tomatoes
2 fl oz red wine
2 Tbsp fresh oregano, chopped, or 2 teaspoons dried
1/2 tsp crushed red pepper flakes
1/2 tsp table salt
1/4 tsp sugar
1/4 tsp black pepper, coarsely ground
1/2 pound(s) uncooked lobster meat, tail
1 pound(s) uncooked shrimp, large, peeled and deveined
3/4 pound(s) uncooked pasta, linguine variety
1/4 cup(s) fresh parsley, chopped
Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.
Meanwhile, remove the meat from the lobster tail and cut it into 1⁄2–inch pieces. Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.
Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley. Yields
To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.You can make the sauce a few hours ahead of time, cover it and let it sit on the stove. Then reheat the sauce and add the lobster and shrimp a few minutes before you’re ready to eat.
Even without the Lobster, it is great!! A Weight Watcher recipe.
Slow-Cooker Hawaiian BBQ Pulled Pork!
1/6th of recipe (about 1 heaping cup): 259 calories, 4.5g total fat (1.5g sat fat), 513mg sodium, 29g carbs, 3g fiber, 21g sugars, 24.5g protein
Freestyle™ SmartPoints® value 7*
SmartPoints® value 7*
Prep: 15 minutes
Cook: 3 - 4 hours or 7 - 8 hours
Tagged: Lunch & Dinner Recipes, Four or More Servings
1 1/2 cups canned crushed tomatoes
1/2 cup ketchup
3 tbsp. apple cider vinegar
2 1/2 tbsp. brown sugar (not packed)
2 tsp. garlic powder
1 1/2 cups crushed pineapple packed in juice (not drained)
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. each salt and black pepper
3 cups sliced onions
Optional topping: chopped fresh cilantro
In a slow cooker, combine crushed tomatoes, ketchup, vinegar, brown sugar, and garlic powder. Mix well. Stir in pineapple and its juice.
Season both types of pork with salt and pepper, and add to the slow cooker. Top with onions. Gently stir to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through and onions have softened.
Transfer pork to a large bowl. Shred with two forks.
Return shredded pork to the slow cooker, and mix well.
MAKES 6 SERVINGS Hungry Girl recipe