Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large shrimp 1 c Dried tomatoes, thinly
3/4 pk Angel hair or capellini -sliced (about 1 1/2 ounces)
-pasta (16-ounce package) 4 c Lightly packed sliced
2 cn Chicken broth (13 3/4 to -escarole (1/2 small head)
-14 1/2 ounce cans) 1 md Tomato, seeded and chopped
1 1/2 c Spicy hot vegetable juice

----------------ABOUT 1 HOUR BEFORE SERVING---------------------

Shell and devein the shrimp. Slice each shrimp in half,
horizontally. Cook the angel-hair pasta as the package directs but do
not add salt to the cooking water. Meanwhile, heat the chicken broth,
spicy hot vegetable juice, sliced dried tomatoes and 1 1/2 cups of
water in a 3-quart saucepan over high heat. Bring to a boil. Add the
shrimp and bring back to a boil. Cook for 1 minute or until the
shrimp turn opaque throughout. Add the escarole to the shrimp
mixture and cook just until the escarole wilts. Drain the angel-hair
pasta and return to the saucepan. Add the shrimp-and-escarole
mixture to the pasta and toss well. Spoon the pasta into a large
bowl. Sprinkle with the chopped tomato. Serve immediately. Makes 6
main-dish servings. Per serving: 345 Calories; 3 g Fat; 94 mg
Cholesterol; 770 mg Sodium. [Our All-New Light Easy Cookbook] [Good
Housekeeping; February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-23-95

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