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| INGREDIENTS |
| 1/4 c. |
olive oil |
| 1 lb. |
raw peeled and deveined large shrimp (about 20-25) |
| 4 |
large garlic cloves, pressed |
| 1/2 tsp. |
red pepper flakes |
| 1/2 c. |
dry white wine |
| 1/2 tsp. |
black pepper |
| 5 tbsp. |
unsalted butter |
| 3/4 lb. |
angel hair pasta |
| 1/2 c. |
chopped fresh Italian parsley |
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| RECIPE |
- Prepare pasta according to package.
- While pasta water is coming to a boil, heat oil in large heavy skillet over moderately-high heat until hot but not smoking.
- Sauté shrimp quickly until just cooked. Remove with slotted spoon to large bowl.
- Add garlic to skillet with red pepper flakes, wine, and black pepper. Cook over high heat for about 1 minute stirring occasionally.
- Add butter to skillet stirring until melted. Add shrimp and set aside.
- When pasta is cooked (about 3 minutes), drain and place in large bowl.
- Toss with shrimp and parsley.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of dish
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
720 |
|
| Total Fat |
30 g |
|
| Sodium |
110 mg |
|
| Total Carbohydrates |
65 g |
|
| Fiber |
2 g |
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| Protein |
34 g |
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