Garlic Shrimp Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb. peeled, raw shrimp (medium size)2 tbsp olive oil3 cloves pressed garlic1/4 cup green onions2 tbsp white cooking wine1 tbsp fresh, chopped basil1/2 red bell pepper (medium size with seeds removed)1/2 chopped white onion (medium size)2 cups cubed zucchini1/4 cup grated Parmesan cheeseDash of freshly ground pepper3 Roma tomatoes, sliced10 oz. angel hair pasta
Peel, clean, and rinse the shrimp. This will be the bulk of your prep time. Set aside in a cool spot. Prepare all vegetables and other ingredients (because the shrimp will cook so fast, you'll want to have things ready). Begin boiling water for pasta in a separate sauce pan. In a wok, heat olive oil on medium/high. Lightly saute garlic and green onion then add shrimp to hot pan. As shrimp cooks, add cooking wine and basil. Before shrimp has completely cooked, move shrimp to sides of wok. Add red pepper, onion, and zucchini. (If needed, add a few tbsp of water.) Cover for no longer than 4 or 5 minutes (depending on cooking temperature). Add pasta to boiling water. Check under lid. Veggies should be close to steamed. Mix shrimp in with vegetables and replace cover. Watch this carefully, making sure shrimp does not over cook, or it will be tough. If you prefer your vegetables more cooked, put them in before the shrimp with a little water. You'll loose some flavor, but you can control completion time better. When shrimp is done and vegetables are to your liking, turn off burner and uncover. Toss with cheese, pepper and tomato slices. Serve over 1/2 cup of pasta. Makes 5 1-cup servings over pasta.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLBERTANN.
Number of Servings: 5
Recipe submitted by SparkPeople user SHELLBERTANN.
Nutritional Info Amount Per Serving
- Calories: 425.4
- Total Fat: 10.1 g
- Cholesterol: 141.6 mg
- Sodium: 267.8 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 3.6 g
- Protein: 28.9 g
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