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Thin Pasta with Shrimp, Red Peppers and Pine Nuts Recipe
|White wine||3⁄4 Cup (12 tbs)|
|Shallots/Onions||1⁄4 Cup (4 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Medium shrimp||8 Ounce, peeled and deveined|
|Pepper red||To Taste|
|Red pepper||1 , cut into thin strips|
|Garlic||1 Clove (5 gm), crushed|
|Pine nuts||1⁄3 Cup (5.33 tbs), toasted|
|Basil||1 Tablespoon, dried|
|Fresh basil/1/2 teaspoon dried basil||1 Tablespoon, chopped|
|Oregano||1 Tablespoon, dried|
|Fresh oregano/1/2 teaspoon dried oregano||1 Tablespoon, chopped|
|Parsley||1 Tablespoon, chopped|
|Fresh parsley||1 Tablespoon, chopped|
Calories 372 Calories from Fat 184
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 88.7 mg
Sodium 63.2 mg2.6%
Total Carbohydrates 26 g8.8%
Dietary Fiber 2.5 g10.1%
Sugars 1.3 g
Protein 14 g28.7%
Vitamin A 17.6% Vitamin C 11.2%
Calcium 8.6% Iron 21.4%
*Based on a 2000 Calorie diet
1. In a large pot of boiling salted water, cook linguine 8 to 10 minutes until al dente.
2. To prepare the sauce, in a small saucepan, bring wine and shallots to a boil, reduce heat and simmer for 5 minutes.
3. Remove from heat, gradually whisk in butter, set aside and keep warm.
4. In a large skillet, heat oil over high heat cook shrimp, red pepper strips, garlic and pine nuts just until shrimp turns pink, about 2 minutes.
5. Toss drained pasta with shrimp mixture and wine sauce and serve.