Senorita

I think this might be one of my new favs... Super-duper quick and easy! After dinner I met with my realtor to finalize some VIP house paperwork. Then I went and picked out paint samples. It's getting close...

Spanish Shrimp and Farfalle

Health Magazine April 2008

Makes 4 servings Prep time: 10 minutes Cook: 13 minutes
Ingredients:

8 ounces uncooked farfalle

1 pound peeled and deveined large shrimp

1⁄2 teaspoon ground cumin

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

1 tablespoon plus 2 teaspoons olive oil, divided

1 cup chopped onion

1⁄2teaspoon dried thyme

1⁄4 teaspoon ground cinnamon

1⁄4 cup fresh orange juice, plus 1 teaspoon zest

1 tablespoon sherry vinegar

4 plum tomatoes, chopped

1⁄2 cup pimiento-stuffed olives

Instructions:

1. Cook farfalle according to package directions; drain.
2. Toss shrimp with cumin, salt, and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side; remove from skillet.
3. Heat remaining 2 teaspoons olive oil in skillet. Add onion, thyme, and cinnamon; cook until onions are soft, about 4 minutes. Increase heat to high and add orange juice, vinegar, tomatoes, and olives; cook until thickened, about 4 minutes. Add shrimp and remove from heat. Toss with farfalle and orange zest, and serve. (Serving size: 2 cups)

Nutrition:Calories 417 (22% from fat); Fat 10g (sat 2g, mono 6g, poly 2g); Cholesterol 168mg; Protein 28g; Carbohydrate 53g; Sugars 7g; Fiber 5g; Iron 6mg; Sodium 870mg; Calcium 84mg