Original recipe by Rachael Ray, tweaked to my liking.
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta.
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon juice and a little salt. Add the extra virgin olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 611 | ||
Calories from Fat: 367 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 242.3mg | 8 % | |
Potassium 698mg | 18 % | |
Total Carbohydrate 93.1g | 27 % | |
Dietary Fiber 5.4g | 21 % | |
Sugars, other 87.7g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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