Garlic Shrimp Pasta Toss

Garlic Shrimp Pasta Toss 150 Author: Canadian Living Credits: Garlic Shrimp Pasta Toss 150

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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