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Ingredientes
- 8 x unpeeled jumbo fresh shrimp
- 4 ounce angel hair pasta uncooked
- 1/4 c. extra virgin olive oil
- 2 Tbsp. chopped garlic
- 1 tsp minced shallots
- 6 x fresh asparagus spears cut 2" pcs
- 1/2 c. sliced shiitake mushroom caps (or possibly 1/2 c. sliced fresh mushrooms)
- 1/4 c. diced peeled seeded tomato
- 1/4 tsp salt
- 1/8 tsp dry crushed red pepper
- 1/2 c. Chablis or possibly other dry white wine
- 1/4 c. freshly-grated Parmesan cheese
- 1 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh parsley
Direcciones
- Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside.
- Heat a 9-inch skillet over high heat 1 minute; add in extra virgin olive oil, and heat 10 seconds. Add in shrimp, garlic, and shallot; cook, stirring constantly, 2 to 3 min or possibly till shrimp turn pink.
- Add in asparagus and next 4 ingredients; stir in wine, scraping particles which cling to bottom of skillet, if necessary. Add in pasta, Parmesan cheese, and remaining ingredients; toss gently. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 2 servings | |
| Calories 561 | |
| Calories from Fat 253 | 45% |
| Total Fat 28.65g | 36% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 338mg | 14% |
| Potassium 461mg | 13% |
| Total Carbs 51.6g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.24g | 2% |
| Protein 14.65g | 23% |
