Shrimp & Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pound of jumbo shrimp (about 16 to 20), cleaned and deveined½ pound of parpadelle or spaghettiOne pint of cherry tomatoes, halvedSalt and pepper to taste1 tablespoon olive oil4 to 6 cloves of garlic chopped1/8 teaspoon cayenne pepper4 tablespoons freshly grated Parmesan cheese
Directions
Put a large pot of water on to boil for the spaghetti. Once water boils, add pasta cook according to package directions. Meanwhile heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Add shrimp and garlic and stir-fry for about 4 minutes until the shrimp is barely pink.
Add tomatoes to the skillet and cook until they break down, about 7-10 minutes. Season with salt and pepper. Toss shrimp mixture together with cooked pasta in a medium bowl. Divide on to four dinner plates or large bowls and top each serving with a tablespoon of Parmesan cheese.
Serving 4 to 5 shrimp, 1 ½ cup pasta with tomatoes.
Number of Servings: 1
Recipe submitted by SparkPeople user MELISSA4216.
Put a large pot of water on to boil for the spaghetti. Once water boils, add pasta cook according to package directions. Meanwhile heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Add shrimp and garlic and stir-fry for about 4 minutes until the shrimp is barely pink.
Add tomatoes to the skillet and cook until they break down, about 7-10 minutes. Season with salt and pepper. Toss shrimp mixture together with cooked pasta in a medium bowl. Divide on to four dinner plates or large bowls and top each serving with a tablespoon of Parmesan cheese.
Serving 4 to 5 shrimp, 1 ½ cup pasta with tomatoes.
Number of Servings: 1
Recipe submitted by SparkPeople user MELISSA4216.
Nutritional Info Amount Per Serving
- Calories: 1,511.5
- Total Fat: 39.2 g
- Cholesterol: 400.0 mg
- Sodium: 1,575.3 mg
- Total Carbs: 182.7 g
- Dietary Fiber: 24.5 g
- Protein: 105.0 g
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