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Garlic Shrimp Marinara with Fresh Vegetables
Marcie McCutchen
About the Chef
Marcie McCutchen's life changed in the summer of 1995, when she viewed a segment about personal chefs on a popular TV morning show. A court reporting student at the time, McCutchen had always loved to cook, so she quickly minced her losses and stirred up a hot new career. Less than three years later, business is booming for this enthusiastic self-taught chef.
Lately, McCutchen has been specializing in low-fat meals, working closely with a personal trainer. She says, "We have found that the low-fat meals and personalized workouts go hand in hand, and we have a lot of the same clients. We are helping people reach their fitness and nutrition goals. One lady that uses both of the services has lost 100 pounds since September, 1995."
For a fee of $260, McCutchen shops for groceries, then prepares five entrees, enough for nine or ten meals in the customer's home. Each meal is customized and menu choices are limitless.
Garlic Shrimp Marinara with Fresh Vegetables
6 servings
1 onion, diced
1 28-ounce can Italian tomatoes
2 carrots, cubed
1 zucchini, cubed
1/2 pound mushrooms, sliced
1/2 of a 6-ounce can tomato paste
4 cloves garlic, minced
4 tablespoons fresh parsley, minced
4 teaspoons dried basil
1 teaspoon oregano
1 teaspoon sugar
1 tablespoon olive oil
1 1/2 pounds shrimp, fresh, deveined
1 pound fresh linguine (if fresh is unavailable, use
dried)
Cook onion in olive oil in sauce pan over medium low heat for 10 minutes. Add garlic and cook one minute longer.
Add tomatoes and juice to the onions along with the tomato paste, basil, oregano, and sugar. Break up tomatoes with back of a spoon. Simmer for 10 minutes. Add carrots and cook 10 minutes longer. Add zucchini and mushrooms then continue to cook for 5-10 more minutes, until zucchini is tender. Add shrimp and fresh parsley. Cook just until shrimp is pink, about 5 minutes. Remove from heat and salt and pepper to taste.
Note: Shrimp Marinara can be frozen for 1-2 months, so cook up an extra batch to freeze and serve when you don't feel like cooking. If using fresh pasta, you may add it to the sauce and freeze all in one container. Thaw out in the refrigerator the night before and then heat gently in a saucepan until hot throughout.
Calories per serving: 226
Calories from fat: 40
Percent total calories from:
Fat 18% Protein 49% Carbohydrates 34%
Recipes:
Honey-Macadamia Mahi-Mahi
with Pineapple Relish
Apple-nut Stuffed Pork Tenderloin with Plum Brandy Sauce
Shrimp Marinara with Fresh Vegetables
Chicken Spaetzle Soup
Vegetarian Bundles
Chicken Breasts With Wine
Vinegar
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