PEEL AND DEVEIN SHRIMP, leaving the swimmer intact. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Heat the oil in a skillet over high heat, add the shrimp and cook 1 minute, tossing or stirring. Add the wine and cook another 3-to-4 minutes. Remove from heat, whisk in the butter and add the chopped parsley. Meanwhile, add the pasta to the boiling water, cook to desired doneness, drain and toss with the shrimp. Place on a serving platter or in a large serving bowl and serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4|
|Calories from Fat: 667 (73%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 44.5g||222 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 290.1mg||89 %|
|Sodium 77.1mg||3 %|
|Potassium 242.1mg||6 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 46.5g|
|Protein 16.4g||23 %|
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Calories per serving: 914
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