Garlic Shrimp Pasta
From Living the GI Diet by Rick Gallop
1 T extra virgin olive oil
6 cloves garlic, minced
1/4 t red pepper flakes
1/2 cup dry white wine, or low fat low sodium chicken broth
1 lb raw shrimp, peeled and deveined
1/2 cup chopped fresh parsley (I just use some dried parsley at the end)
1 T nonhydrogenated margarine (you can use butter if you don't like to use margarine, or you can leave it out and you really won't notice)
6 oz per person of your favorite kind of whole wheat pasta
1. Bring a large pot of salted water to a boil.
2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook just until the garlic starts to turn golden , about 1 minute. Add the wine and bring to a boil. Add the shrimp and cook until the shrimp are pink and firm, about 5 minutes. Add the parsley and margarine and cook until the margarine is melted.
3. Cook the pasta in the boiling salted water until al dente, about 8 minutes. Drain the water and add the pasta to the shrimp mixture. Toss to coat with the sauce.
ENJOY!
Yum! This sounds delicious! I'm definitely going to have to try this once Andy gets back!!
ReplyDelete- Angela :)
Yum! Thanks for the recipe! Also, adding pictures... In the row of icons above the text area when writing your new post, there is an icon that stands for insert image, just to the right of the "link" icon. Click it and then follow the instructions! Love your blog!
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