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Published: Sunday, 6/23/2013

Pepper flakes perk up fast shrimp and pasta

BY LINDA GASSENHEIMER
MIAMI HERALD

Pasta is dressed up with shrimp, zucchini, and red bell pepper in this 15-minute meal. The vegetables cook for a couple of minutes in a skillet, white wine is added, and shrimp cooks for a few more minutes in the white wine sauce. The shrimp remain juicy and tender this way.

If you complete the meal with a ready-to-eat salad tossed with reduced-fat vinaigrette, it will contain about 640 calories with 20 percent of calories from fat.

Helpful hints

● Four crushed garlic cloves can be used instead of minced garlic.

● Dried fettuccini can be used. It will take a few minutes longer to cook.

 

Shrimp and Zucchini Fettuccini

2 teaspoons olive oil

2 teaspoons minced garlic

1 cup thinly sliced zucchini

1 cup sliced red bell pepper

¼ teaspoon red pepper flakes

1 cup dry white wine

¾ pound peeled shrimp

¼ pound fresh fettuccini

Salt and freshly ground pepper

2 tablespoons grated Parmesan cheese

Place a large pot with 3 to 4 quarts of water on to boil for the pasta.

Heat the oil in a large nonstick skillet over medium heat and add the garlic, zucchini, and red bell pepper. Cook 2 to 3 minutes or until the vegetables start to soften. Add the pepper flakes and wine and bring to a boil for 1 minute. Add the shrimp and remove from the heat.

Add the pasta to the boiling water and cook according to package instructions, 3 minutes for fresh and about 9 minutes for dried. Drain and add pasta to the skillet with shrimp. Place over medium-high heat and simmer about 1 minute or until the shrimp are cooked through. Toss well and add salt and pepper to taste. Sprinkle with Parmesan cheese. Makes 2 servings.

Per serving: 610 calories (18 percent from fat), 12.4 g fat (2.6 g saturated, 6.0 g monounsaturated), 262 mg cholesterol, 45.8 g protein, 55.9 g carbohydrates, 4.2 g fiber, 348 mg sodium.



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