Spaghetti Tricolore

I made this for dinner last night and it turned out so nicely I thought I’d share it. I basically invented this as I went along and, when the dish was completed, I noticed that it had the colors of the Italian flag. The entire preparation time from stem to stern was 15 minutes.

Spaghetti Tricolore

Serves 2

½ lb. large shrimp (26-30/lb.), cleaned, de-veined, heads and shells removed
½ medium onion, peeled and sliced thin lengthwise
½ large red bell pepper, cleaned, de-veined, seeds removed, sliced thin lengthwise
2 Tbsp. olive oil
1 clove garlic, peeled, crushed, and minced
½ lb. green beans, fresh or frozen (if fresh are used, clean, trim, and blanche for two minutes in boiling water)
1 Tbsp. fresh basil, cleaned and chopped
Salt and pepper to taste
Splash of grappa, light rum, vodka or whatever strikes your fancy
Freshly grated parmesan cheese

  1. Put your spaghetti on to boil (roughly ten minutes). When it’s done, drain and put aside.
  2. While the spaghetti is cooking, saute the onions and bell pepper in the olive oil in a large frying pan over medium-high heat until the onions are transparent (2-3 minutes).
  3. Add the shrimp and garlic and saute another 2-3 minutes.
  4. Add the blanched (or frozen) green beans, stir, cover, and cook for 6-8 minutes until the shrimp are just cooked through.
  5. Add the basil, adjust the seasoning, add the splash of grappa (or what-have-you), and flame until the alcohol’s cooked off.
  6. Add the pasta and stir to mix all the ingredients.
  7. Serve with grated parmesan on top.

I used De Cecco whole wheat spaghetti in preparing this dish. It has a texture that’s generally superior to other whole wheat pastas, a very nice flavor, and less net carbs than most pastas (for those who worry about such things).

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