Garlic Shrimp Spaghetti
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Start to cook the shrimp as soon as the pasta goes into the water. Then the sauce will be ready as soon as the pasta is drained. You can substitute sodium-reduced chicken stock mixed with 1 tbsp (15 mL) white wine vinegar for the wine.
Servings: 4
Ingredients:
Garlic Shrimp Spaghetti
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 539 |
| pro | 28 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 65 g |
| fibre | 4 g |
| chol | 129 mg |
| sodium | 497 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 40% |
| vit A | 7% |
| vit C | 10% |
| folate | 84% |
Suggested Recipes
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12 oz (375 g) spaghetti
1/4 cup (50 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1 lb (500 g) large raw shrimp, peeled and deveined
1/3 cup (75 mL) white wine
1/4 cup (50 mL) chopped fresh parsley
Preparation:
In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic, hot pepper flakes and salt, stirring, for about 30 seconds or just until turning golden.
Add peeled and deveined shrimp; cook for about 3 minutes or until pink. Add white wine; cook over medium-high heat for about 2 minutes or until almost no liquid remains.
Stir in parsley; cook for 1 minute. Add to pasta and toss to coat.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic, hot pepper flakes and salt, stirring, for about 30 seconds or just until turning golden.
Add peeled and deveined shrimp; cook for about 3 minutes or until pink. Add white wine; cook over medium-high heat for about 2 minutes or until almost no liquid remains.
Stir in parsley; cook for 1 minute. Add to pasta and toss to coat.
Tags:
Source
Canadian Living Magazine: April 2008
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