Butterfly shrimp to lightly bread. Heat oil in skillet , add shrimp. Cook till lightly browned. Add fresh julienned vegetables, toss lightly. Add cooked pasta and toss till well heated. Add 2 oz. pimienta butter and toss again till well coated. Serve. Pimienta Butter: Add all ingredients into mixing bowl, whip on high till well blended. Refrigerate overnight.
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|Serving Size: 1 Serving (1265g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6676 (89%)|
|Amt Per Serving||% DV|
|Total Fat 741.8g||989 %|
|Saturated Fat 466.9g||2335 %|
|Monounsaturated Fat 191.4g|
|Polyunsanturated Fat 30.1g|
|Cholesterol 2178.3mg||670 %|
|Sodium 5516.6mg||190 %|
|Potassium 803mg||21 %|
|Total Carbohydrate 204.8g||60 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 203.4g|
|Protein 41.2g||59 %|
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Calories per serving: 7508
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