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Ingredients
- 3 tsp extra virgin olive oil
- 3 med garlic cloves, crushed
- 1 c. thinly sliced zucchini
- 1/2 tsp red pepper flakes
- 1 c. dry white wine
- 3/4 lb rock shrimp, peeled
- 1/2 lb spinach pappardelle or possibly fresh fettuccine Salt and freshly grnd pepper
- 2 Tbsp. grated Parmesan cheese Place a large pot of water on to boil.
Directions
- Heat oil in a large non-stick skillet on medium. Add in garlic and zucchini to skillet and cook 3 min, till zucchini are soft. Add in pepper flakes and wine; bring to a boil for 1 minute. Add in shrimp and remove from the heat.
- Add in pasta to boiling water and cook about 9 min for dry pasta or possibly 3 min for fresh.
- Drain pasta and add in to skillet. Place over medium high heat and simmer about 1 minute or possibly till shrimp are cooked through. Toss well; season with salt and pepper. Sprinkle with Parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 365g | |
| Calories 344 | |
| Calories from Fat 121 | 35% |
| Total Fat 13.74g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 549mg | 16% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.85g | 3% |
| Protein 1.97g | 3% |
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