For 3 servings
Spicy Shrimp:1. Peel the shrimp and devein them.. Chop 1/2cup flat-leaf parsley. Chop 9 garlic cloves.
2. Combine shrimp with 1 lemonjuice, 2 handful of chopped parsley, 1 tsp crushed red pepper, salt 2 TB EVOOand chopped garlic. Toss to coat shrimp evenly.
3. Heat a large, nonstickskillet over medium high heat, then add half of the shrimp. Cook Shrimp 3minutes until pink and just firm. Remove shrimp to a warm platter and repeatprocess with remaining shrimp.
4. In the meanwhile, boil water forsphaghetti.
For the Garlic & Oil sauce:1. Return pan to heat and reduceheat to medium low. Add 1/4 cup EVOO. Add anchoves, garlic and pepper flakes tooil. Break up anchovies with a wooden spoon until they melt away into the oiland garlic mixture.
2. Toss Spaghetti in the pan with parsley and the garlicoil, then season with a little coarse salt, to your taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 128 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 294.8mg||91 %|
|Sodium 342.9mg||12 %|
|Potassium 424.3mg||11 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 6.4g|
|Protein 33.1g||47 %|
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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: 288
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