She used 1\/2 cup extra virgin olive oil. (I could feel the oil on my lips and my hips) SO…\u00a0 I used 1\/2 teaspoon of olive oil to saute the onions and garlic. And substituted vegetable broth for the olive oil.<\/p>\n
I have attached my lightened recipe.<\/p>\n
1\/2 teaspoon extra-virgin olive oil
\n1 small onion, chopped
\n3 garlic cloves, peeled and smashed
\n2 (8 ounce) cans chopped tomatoes in their juice
\n1 (8ounce) bottle clam juice
\n1\/4 cup dry white wine
\n1 cup vegetable
\n4 oz of Fiber Gourmet pasta
\n1 pounds large shrimp, peeled and deveined
\n1 lemon, juiced
\n1 tablespoon red pepper flakes
\nIn a large pot, start water for pasta.<\/p>\n
In a large pot, heat 1\/2 teaspoon olive oil. Add onion, and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly.\u00a0 Add a couple of tablespoons of water if needed – you want to end up with a chunky sauce (can puree in a food processor to eliminate the chunkiness). Check for seasoning.<\/p>\n
Add 1 cup of vegetable stock. Reduce heat and let rest for 10 minutes.<\/p>\n
In a large skillet sprayed with PAM, add the 2 cloves of minced garlic. When the pan is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper. Check for seasoning.<\/p>\n
To serve, plate the pasta in a large bowl and place the shrimp on top.<\/p>\n
I cut Giada’s version by 400 calories and saved 26 grams of fat!!<\/p>\n
My picky husband liked it, too \ud83d\ude42<\/p>\n
![\"\"](\"http:\/\/hnetalk.com\/home\/wp-content\/uploads\/2011\/02\/Picture-5.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"