Shrimp and Garlic Pasta
Adapted from CooksAid.com
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 |
Servings and Times
| Servings | 2 |
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
