Cook past in a large pot of boiling water, following package directions but omitting salt, until al dente, 6 to 8 min.
Heat a large frying pan over medium-high. Add oil, then shrimp and garlic. Stir-fry until shrimp turns pink, 4 to 6 min. Remove from heat. Drain pasta and add to shrimp. Stir in lemon juice, preserved peel, brine, basil and parmesan.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 6.8mg||2 %|
|Sodium 353.9mg||12 %|
|Potassium 368.9mg||10 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 9.3g|
|Protein 4.3g||6 %|
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Calories per serving: 187
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