Bring a large pot of water to a boil for cooking the pasts. Add salt and pasta and cook for 6 to 8 minutes or until al dente. Drain and return to the pot to keep warm. While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and shallots and saute for 2 minutes over low heat, stirring often. Raise heat to medium, add wine, clam juice and pepper and simmer for 2 minutes. Add shrimp, spreading them evenly over the skillet, and simmer over med-low heat for about 3 min, until cooked through. Stir in parsley. Taste and add salt if needed. Pour sauce over pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates. I serve this with pieces of Cuban or French bread to dunk in the sauce. Enjoy,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4|
|Calories from Fat: 132 (24%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 193.4mg||60 %|
|Sodium 283.4mg||10 %|
|Potassium 551.4mg||15 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 65.1g|
|Protein 35.3g||50 %|
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: 559
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.