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Spicy Shrimp Pasta

Makes: 4 servings
Cook 5 mins to 7 mins Start to Finish 20 mins
Spicy Shrimp Pasta
Ingredients
  • 8  ounces  dried angel hair pasta
  • 3  cups  fresh broccoli florets
  • 1 6 1/2 ounce jar  sun-dried tomato strips with Italian herb packed in oil
  • 2  shallots, finely chopped
  • 1  pound  frozen, peeled, and deveined shrimp with tails, thawed and drained
  • 1/4 - 1/2  teaspoon  crushed red pepper
  • 1/4  cup  snipped fresh basil
Directions

1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add reserved oil from sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.

3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.

Nutrition Facts (Spicy Shrimp Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 526,
  • Fat, total (g) 19,
  • chol. (mg) 172,
  • sat. fat (g) 3,
  • carb. (g) 55,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 34,
  • vit. A (IU) 972,
  • vit. C (mg) 83,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 149,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 394,
  • Potassium (mg) 800,
  • calcium (mg) 121,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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