In olive oil and butter saute garlic and shallot, carrot and cauliflower . Add shrimp and lemon juice cook until shrimp turn pink, add parsely toss with hot cooked spagetti and shrinkle with parmesan.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 200.7mg||62 %|
|Sodium 394.7mg||14 %|
|Potassium 1176mg||31 %|
|Total Carbohydrate 72.2g||21 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 59.1g|
|Protein 36.5g||52 %|
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Calories per serving: 575
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