1. Heat oil in large pan. Saute garlic for a few minutes, then add prawns and toss over heat until they start to change colour. Add wine and continue nearly cooked through. Add hot stock and season to taste. 2. While prawns are cooking, bring a large pot of salted water to the boil. Cook pasta until al dente, about 3 minutes. Drain and add to the prawn mixture with the parsley and toss together before serving immediately. Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne. Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (792g)|
|Recipe Makes: 1|
|Calories from Fat: 183 (15%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 791.4mg||244 %|
|Sodium 966.7mg||33 %|
|Potassium 1414.3mg||37 %|
|Total Carbohydrate 144.1g||42 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 143.7g|
|Protein 112.4g||161 %|
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Calories per serving: 1254
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