| |
| INGREDIENTS |
| 2 lb |
shrimp, peeled and deveined |
| 2 tbsp |
olive oil |
| 4 |
cloves garlic, minced |
| 1 tbsp |
chopped fresh basil |
| 1 tbsp |
chopped fresh parsley |
| 4 |
fresh ripe tomatoes, peeled and diced |
| ⅛ tsp |
red pepper flakes (optional) |
| |
Salt and black pepper, if desired |
| 1 lb |
whole wheat angel hair pasta |
|
|
|
| RECIPE |
- Pat shrimp dry and set aside.
- Heat skillet on medium high heat, add olive oil when hot, sauté shrimp for 3 minutes or until slightly pink.
- Add garlic and continue to sauté for 1 more minute, add basil and parsley and continue to sauté for another minute.
- Remove shrimp from pan and set aside. Add tomatoes and red pepper flakes to hot pan for about 1 minute to heat through and soften.
- Add shrimp mixture to tomatoes and serve with pasta.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups, ½ cup pasta
NUMBER OF SERVINGS:
6
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|
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| NUTRITION FACTS |
| |
| Calories |
221 |
|
| Total Fat |
7 |
g |
|
| Saturated Fat |
1 |
g |
|
|
|
| Sodium |
232 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
1 g |
|
| Protein |
31 g |
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