1 tablespoon olive oil

1 cup sliced red onion

4 anchovy fillets

2 medium garlic cloves, crushed

1/4 cup vodka

1 cup canned no-salt-added diced tomatoes

3/4 pound shelled shrimp

2 tablespoons heavy cream

Salt and freshly ground black pepper

1/4 pound fresh linguine

Place a pot filled with 4 to 5 quarts of water on to boil. Heat olive oil in a medium-size nonstick skillet over medium-high heat. Add onion, anchovies and garlic. Saute until onion is transparent, about 5 minutes. Raise the heat to high and add vodka. Reduce liquid by half, about 1 minute. Reduce the heat to medium. Add the tomatoes. Cover with a lid and cook gently without boiling, 2 minutes. Add the shrimp, cover and cook, 3 more minutes or until they turn pink. Add the cream, stir and add salt and pepper to taste. Spoon into large serving bowl. Place linguine in boiling water and boil 2 minutes or according to package instructions if using dried pasta. Drain and toss with sauce.

Yield 2 servings.

Per serving: 588 calories (23% from fat), 15 g fat (5 g saturated, 5.2 g monounsaturated), 300 mg cholesterol, 45.9 g protein, 52.5 g carbohydrates, 5.1 g fiber, 518 mg sodium.