|Fettuccine pasta||4 ounces|
|Olive oil||1 tablespoon|
|Garlic cloves, thinly sliced||3|
|Medium shrimp, peeled and deveined||½ pound|
|Dry white wine (can substitute chicken broth)||½ cup|
|Diced tomatoes, drained||1 (14.5-oz) can|
|Kosher salt||¼ teaspoon|
|Freshly ground pepper to taste|
|Parsley, chopped||2 tablespoons|
- Cook pasta according to package directions, omitting fat and salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Increase heat to medium-high and add shrimp, cooking 1 minute on each side, or until they turn bright pink.
- Stir wine into skillet, and simmer 1 minute. Add tomatoes and cook until heated through, about 2 minutes.
- Remove skillet from heat, toss pasta with shrimp mixture, season with salt and pepper, and stir in parsley.
4 very lean meats; 2.5 starches; 1.5 fats; 1 vegetable
Side Suggestions: Crusty Italian Bread
|Serving Size||½ of recipe|
|Saturated Fat||1.5 g|
|Dietary Fiber||9.5 g|
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