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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 12 oz spaghetti
- 1/4 cup extra-virgin olive oil
- 2 cloves of garlic thinly sliced
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon salt
- 1 lb large raw shrimp peeled and deveined
- 1/3 cup white wine
- 1/4 cup chopped fresh parsley
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 497 mg
- Protein 28 g
- Calories 539.0
- Total fat 17 g
- Cholesterol 129 mg
- Saturated fat 2 g
- Total carbohydrate 65 g
- Iron 40.0
- Folate 84.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 10.0