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Prep 10min
Total20min
Servings4
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Ingredients
8
ounces uncooked spaghetti pasta
1/4
cup olive or vegetable oil
2
tablespoons chopped fresh parsley
2
cloves garlic, finely chopped
1
small red jalapeño chili, seeded and finely chopped
1/3
cup dry white wine or vegetable broth
1/8
teaspoon ground nutmeg
3/4
pound uncooked peeled deveined small shrimp, thawed if frozen
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Steps
1
Cook and drain pasta as directed on package.
2
While pasta is cooking, heat oil in 4-quart Dutch oven or 12-inch skillet over medium-high heat. Cook parsley, garlic and chili in oil 1 minute, stirring occasionally. Stir in wine, nutmeg and shrimp; reduce heat. Cover and simmer about 5 minutes or until shrimp are pink and firm.
3
Mix pasta and shrimp mixture in Dutch oven. Cook over medium heat 2 minutes, stirring occasionally.
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Try shopping instead of chopping time—look for the small jars of chopped garlic and red jalapeño chilies in the produce section of your supermarket.
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Nutrition Facts
Serving Size:1 serving
Calories
385
Calories from Fat
135
Total Fat
15g
Saturated Fat
2g
Cholesterol
80mg
Sodium
95mg
Total Carbohydrate
47g
Dietary Fiber
2g
Protein
7g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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