Heat olive oil in a soup pot at medium-low heat. Add garlic, half of parsley, crushed red pepper and cook for about 3 minutes, stirring occasionally. Add chopped tomatoes, wine, and optional, a pinch of sugar and cook for 7 minutes, stirring. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes. Add shrimp and another half of the parsley and cook for the last 5 minutes.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 172.4mg||53 %|
|Sodium 208.8mg||7 %|
|Potassium 235.4mg||6 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 23.1g||33 %|
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Calories per serving: 148
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