Shrimp and Garlic Pasta
Nutrition Facts
| Serving Size |
½ of recipe |
|
Calories
|
486 |
|
Total Fat
|
10 g |
| Saturated Fat |
1.5 g |
|
Sodium
|
496 mg |
|
Total Carbohydrate
|
61 g |
| Dietary Fiber |
9.5 g |
|
Protein
|
30 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Fettuccine pasta |
4 ounces |
| Olive oil |
1 tablespoon |
| Garlic cloves, thinly sliced |
3 |
| Medium shrimp, peeled and deveined |
½ pound |
| Dry white wine (can substitute chicken broth) |
½ cup |
| Diced tomatoes, drained |
1 (14.5-oz) can |
| Kosher salt |
¼ teaspoon |
| Freshly ground pepper to taste |
| Parsley, chopped |
2 tablespoons |
Directions
- Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high and add shrimp, cooking 1 minute on each side, or until they turn bright pink.
- Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
- Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.
Exchanges
4 very lean meats; 2.5 starches; 1.5 fats; 1 vegetable
Side Suggestions: Crusty Italian Bread