Linda Gassenheimer’s “Restaurant Roundabout” Dec '15 Edition

12/17/15 - Don’t miss Thursday’s Topical Currents, with Linda Gassenheimer’s “Restaurant Roundabout” hour.

The holidays are prime “dining out” nights . . . so we’ll have area experts on hand with great suggestions including: Evan Benn, Miami Herald Food Editor, Matt Meltzer, Miami Editor of the Thrillist Media Group, and Jen Karetnick. And of course, we’ll have listeners phone-in with suggestions for South Florida’s many cuisines. That’s Topical Currents and the “Restaurant Roundabout,” Thursday at 1pm.

~~Dinner in Minutes~~

Shrimp with Vodka Sauce – Holiday Special

  Fresh pasta with shrimp and a vodka-flavored sauce is a traditional Italian dinner. “Each Christmas when we were small, my mother would gather all my sisters and brothers into the kitchen to help make fresh pasta for Christmas dinner,” an Italian cooking student of mine once recalled. “Shell fish and a vodka sauce were always served with our pasta.”

Lucky for us we can enjoy this dish with fresh pasta available in our supermarkets.

HOLIDAY LINGUINE WITH VODKA SAUCE

2 teaspoons olive oil

1 cup frozen diced/chopped onion

1 teaspoon minced garlic

1/2 cup vodka

1 large, ripe tomato or 3 plum tomatoes, cut into 1 inch pieces

1/2 cup clam juice

3/4 pound shrimp, shelled and deveined

1 teaspoon cornstarch

2 tablespoons heavy cream

Salt and freshly ground black pepper to taste

1/2 cup basil leaves torn into small pieces

1/4 pound fresh linguine

2 tablespoons freshly grated Parmesan cheese

Place a large saucepan filled with 4 to 5 quarts of water on to boil.  Heat oil in a nonstick skillet over medium-high heat.  Add onions and saute 1 minute.  Add garlic and saute another minute.  Add vodka, raise heat and reduce by half, about 2 minutes.  Add tomato and clam juice.  Cover and cook gently without boiling for 1 minute.

Add shrimp and cook, covered, 1 minute. Mix cornstarch with cream and add to the skillet.  Stir and cook 1 to 2 minutes to thicken the sauce.  Add salt and pepper to taste. Spoon into large serving bowl and add basil.  Place linguine in boiling water and boil 2 minutes.  Strain and toss with sauce.  Sprinkle with cheese.  Makes 2 servings.

SALAD

4 cups washed, ready-to-eat Italian-style salad with red radicchio leaves

2 tablespoons reduced-fat oil and vinegar dressing.

place salad in a bowl and toss with dressing. Makes 2 servings.

HOLIDAY LINGUINE WITH VODKA SAUCE:Per serving: 666 calories (21 percent from fat), 15.8 g fat (5.7 g saturated, 5.9 g monounsaturated), 282 mg cholesterol, 46.7 g protein, 59.3 g carbohydrates, 4.8 g fiber, 627 mg sodium. SALAD:Per serving: 27 calories (41 percent from fat), 1.2 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2.0 g fiber,213 mg sodium.

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

1 package frozen diced/chopped onion, 1 small bottle vodka, 1 large, ripe tomato or 3 plum tomatoes, 3/4 pound shrimp, shelled, 1 carton heavy cream, 1 bunch basil, 1 package fresh linguine, 1 small piece Parmesan cheese, 1 bottle clam juice and 1 bag washed, ready-to-eat Italian-style salad with red radicchio leaves

Staples: Olive oil, minced garlic, cornstarch, reduced-fat oil and vinegar dressing, salt and black peppercorns.

• Fresh diced or chopped onion found in the produce department can be used instead of frozen onion.
• Look for washed, ready-to-eat Italian-style salad with red radicchio leaves for the side dish.

Countdown

• Place water for pasta on to boil.
• Prepare sauce for linguine.
• Prepare salad.

Copyright © Linda Gassenheimer

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer