Heat 2 tablespoons of oil in a large heavy skillet set over medium heat. Add garlic and saute until fragrant, about 1 minute. Raise heat to high and add shrimp. Toss until seared on all sides and turn bright pink. Remove shrimp and set aside. Stir in scallions, wine, butter, lemon and cayenne pepper. Boil until sauce is reduced by half. Stir in parsley and shrimp and heat through. Toss cooked pasta enough olive oil to coat and divide among 4 plates, along with a slice of bread. Spoon shrimp and sauce over top of pasta/bread and serve with a lemon wedges.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (39%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 256.9mg||79 %|
|Sodium 467.8mg||16 %|
|Potassium 382.9mg||10 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 46.6g|
|Protein 31.9g||46 %|
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Calories per serving: 535
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