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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 20 lrg uncooked shrimp peeled, deveined
- 3 x garlic cloves finely sliced
- 2 tsp minced lemon thyme
- 1 c. canned minced tomatoes Salt to taste Freshly-grnd black pepper to taste
- 12 x green olives pitted and halved
- 1 x red pepper peeled, seeded, and sliced
- 3/4 lb fresh fettuccine A large handful of basil shredded
Direcciones
- Heat 2 Tbsp. of the oil in a skillet and cook the shrimp for 2 to 3 min, till they curl and turn pink. Remove them and set aside.
- Add in the garlic to the pan and cook over low heat till soft, but don't let it burn. Meanwhile, heat a large pan of salted water for the fettuccine.
- Add in the thyme to the garlic, then pour in the tomato and season with salt and pepper. Simmer for a few min, then add in the olives and red pepper. When the pasta water comes to a boil, reduce the heat under the sauce so which it barely bubbles and add in the shrimp.
- Cook the fettuccine till al dente, then drain well. Put it in a serving bowl and toss with the remaining oil. Toss the basil into the sauce, pour it over the pasta, and serve.
- This recipe yields 4 servings.
- Comments: Tuna or possibly swordfish, cut into cubes, makes an excellent alternative to shrimp. Cook 8 to 10 ounces in the sauce for 8 to 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 466 | |
| Calories from Fat 110 | 24% |
| Total Fat 12.45g | 16% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 255mg | 11% |
| Potassium 454mg | 13% |
| Total Carbs 68.6g | 18% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.49g | 4% |
| Protein 19.05g | 30% |
