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

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

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