In a heavy skillet, heat olive oil over medium heat. Add the garlic and onion and saute 5 minutes. Add the tomato puree, tomato paste, red wine and water. Bring to a boil. Add the crushed red pepper flakes, capers and basil. Lower the heat and simmer 15 minutes. Add the shrimp and cook over low heat 7 to 10 minutes, or until the shrimp are pink and cooked through. Serve over hot cooked pasta or rice. From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V3 #349 From: jessann doe
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 25 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 170.2mg||52 %|
|Sodium 243.2mg||8 %|
|Potassium 850.9mg||22 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.3g|
|Protein 25.5g||36 %|
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Calories per serving: 192
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