Bring 3 quarts salted water to a boil in a large pot. Add pasta and cook until al dente. Drain.
Heat a stockpot over medium heat. Add 2 tablespoons of oil and swirl to coat the bottom. When the oil is hot, add the shallots and garlic. Sauté, stirring, for 1 minute. Add wine, lemongrass, capers, tomatoes, artichokes, basil, and parsley. Cook for 5 minutes, stirring occasionally. Next, add the shrimp and cook 3 minutes or until shrimp are done. Salt and pepper to taste.
Dress the pasta in bowls with olive oil and cracked blacked pepper. Ladle the Shrimp broth over the pasta.
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|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 172.4mg||53 %|
|Sodium 55328.6mg||1908 %|
|Potassium 2693.1mg||71 %|
|Total Carbohydrate 77.3g||23 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 72.7g|
|Protein 68.5g||98 %|
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Calories per serving: 665
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