Garlic Shrimp Pasta Toss Garlic Shrimp Pasta Toss

Garlic Shrimp Pasta Toss 150 Image by: Garlic Shrimp Pasta Toss 150 Author: Canadian Living

If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 12 oz spaghetti
  • 3 tablespoons olive oil
  • 2 cups cherry tomatoes halved
  • 3 anchovy fillets chopped
  • 3 cloves garlic chopped
  • 3 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1 lb thawed peeled deveined large shrimp
  • 1/3 cup white wine
  • 3 tablespoons chopped fresh parsley

Method

In large saucepan of boiling salted water, cook pasta according to package directions. Drain and return to saucepan, reserving 1/2 cup of the cooking liquid.?

Meanwhile, in large skillet, heat oil over medium heat; cook tomatoes, anchovies, garlic, thyme, salt and hot pepper flakes, stirring occasionally, until softened, 3 to 5 minutes.

Stir in shrimp and wine; cook over medium-high heat until shrimp are pink, about 5 minutes. Sprinkle with parsley.

Add to pasta and toss to coat, adding reserved cooking liquid to moisten as needed.

Nutritional facts Per serving: about

  • Sodium 652 mg
  • Protein 36 g
  • Calories 559.0
  • Total fat 14 g
  • Potassium 517 mg
  • Cholesterol 175 mg
  • Saturated fat 2 g
  • Total carbohydrate 69 g

%RDI

  • Iron 47.0
  • Fibre 0.0
  • Folate 88.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic Shrimp Pasta Toss

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