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Suggest a better description1. Bring a large pot of water to a boil for the pasta. 2. Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to a simmer; cook 2 minutes. 3. Add pasta to boiling water; cool according to directions. 4 .Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or until shrimp are cooked through. Add remaining shallots. 5. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper, garnish with remaining parsley. Serve immediately. Serves 6 as an appetizer or 4 as an entree. Per serving: 30 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: PENNY FOGELSON Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 2 servings | ||
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Calories: 353 | ||
Calories from Fat: 24 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 82.8mg | 25 % | |
Sodium 37.2mg | 1 % | |
Potassium 337.8mg | 9 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 67.6g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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