Bring a large pot of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes).
Heat a large saute pan over a medium high heat. Add 2 tablespoons of olive oil. Thinly slice the chili (de-seed if you prefer) and crush the garlic through a garlic press. Add the chili and garlic to the pan and saute for a minute before adding the shrimp. Toss them for a further minute, season with salt and pepper before adding the white wine.
Chop the tomato and add to the pan, allow to cook for 2-3 minutes before chopping and adding the scallions.
Shred the basil leaves and half to the pan.
Drain the pasta and drizzle with extra virgin olive oil then grate over some fresh lemon zest.
Add the pasta to the sauce and mix to coat evenly. Divide between 4 places and serve immediately with a sprinkling of shredded basil and squeeze of lemon juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.2mg||11 %|
|Sodium 13.2mg||0 %|
|Potassium 94.8mg||2 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 27.6g|
|Protein 5.7g||8 %|
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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: 145
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