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Ingredients
- 12 ounce Thin spaghetti
- 3 Tbsp. Extra virgin olive oil
- 3 Tbsp. Butter
- 4 cl Garlic, chopped
- 3 Tbsp. Chopped Shallots
- 1/2 c. White Wine
- 1/2 c. Bottled Clam Juice
- 1/2 tsp Coarse Black Pepper
- 1 lb Medium Shrimp, peeled
- 1/2 c. Freshly Chopped Parsley
- 1 dsh Salt
Directions
- Bring a large pot of water to a boil for cooking the pasta. Add in salt and pasta and cook for 6 to 8 min or possibly till al dente. Drain and return to the pot to keep hot.
- While the pasta is cooking, heat the oil and butter in a large skillet. Add in garlic and shallots and saute/fry for 2 min over low heat, stirring often. Raise heat to medium, add in wine, clam juice and pepper and simmer for 2 min. Add in shrimp, spreading them proportionately over the skillet, and simmer over medium-low heat for about 3 min, till cooked through. Stir in parsley. Taste and add in salt if needed. Pour sauce over pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 195 | 30% |
| Total Fat 22.15g | 28% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 389mg | 16% |
| Potassium 533mg | 15% |
| Total Carbs 71.25g | 19% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.6g | 2% |
| Protein 34.99g | 56% |
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