Adding lots of black pepper makes this recipe have a nice kick.
Combine 1/2 tsp salt and 1 1/2 tsp ground pepper and shrimp. Toss to coat. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, sauté 4 minutes until shrimp are done. Grate lemon rind to measure 1/2 tsp; juice lemon to measure 3 tablespoons. Combine rind and juice in small saucepan over medium high heat; add 2 tsp thyme. Bring to a boil, add butter, stirring constantly with a whisk until butter melts.
Cook pasta 10 minutes or until al dente. Drain, deserving 2 tbls pasta water. Add shrimp, butter mixture and pasta water to pasta. Add 1/2 tsp salt. Toss to coat. Sprinkle with remaining 1 tsp thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 273 | ||
Calories from Fat: 32 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 257.4mg | 79 % | |
Sodium 234.2mg | 8 % | |
Potassium 375.3mg | 10 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 23.2g | ||
Protein 35.2g | 50 % | |
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: 273
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