Shrimp With Broccoli Rabe And Fettuccine
|Broccoli rabe||3⁄4 Bunch (75 gm), tough stems removed|
|Olive oil||2 Teaspoon|
|Reconstituted chopped sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Pine nuts||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
|Medium shrimp||12 Ounce, peeled and deveined|
|Canned chickpeas||1 Cup (16 tbs), drained, rinsed (Garbanzo Beans)|
|Defatted low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||2 1⁄2 Tablespoon|
|Finely shredded parmesan cheese||2 Tablespoon|
Cook the fettucine according to the package directions, but without adding the salt.
Meanwhile, remove and discard the outer leaves from the broccoli rabe.
Cut into bite-size pieces; set aside.
Add the oil to a large no-stick skillet and heat over medium heat.
Add the broccoli rabe, tomatoes, pine nuts, garlic and pepper.
Cook and stir for 5 to 7 minutes or until the broccoli rabe is crisp-tender, adding 1 to 2 tablespoons of water if necessary to prevent sticking.
Stir in the shrimp, chick-peas, broth and vinegar.
Cook, uncovered, for 4 to 6 minutes more or until the liquid is slightly reduced and the shrimp have turned pink.
Drain the fettuccine, rinse with hot water and drain again.
Transfer to a large serving bowl.
Add the broccoli rabe mixture and toss until well mixed.
Before serving, sprinkle with the cheese.