Heat olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 min. Raise heat to high; immediatley add the shrimp all at once. Saute, stirring constantly, until they become pink, about 3 min. ( do not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove from heat. Cook shells until they are tender. Toss shrimp mixture, shells and beans together. Serve at once.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 41.4mg||13 %|
|Sodium 16.2mg||1 %|
|Potassium 120.3mg||3 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 31.6g|
|Protein 6.6g||9 %|
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Calories per serving: 196
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