Quick, easy and delicious pasta meal.
1 lb shrimp
6 cloves garlic
2 tbsps extra virgin olive oil
6 tbsps parsley
1 1/2 cups diced tomatoes
4 fl oz white wine
1 dash sea salt
1 dash ground pepper
1 lb whole wheat linguine
Combine oil, garlic and half the parsley in a deep skillet. Turn the heat to medium low and sauté until garlic is soft but not colored.
Add diced tomatoes (use fresh tomato instead of canned if available). Let simmer for 10 minutes over medium-low heat, uncovered until it forms a fairly thick sauce.
Pour in the wine and sauté until the alcohol has evaporated (about 3 minutes).
Add a 1/2 teaspoon of sea salt and your shrimp. Stir and cover the shrimp until they begin to curl and turn pink/red (about 3 minutes).
Drain the pasta and add it to the pan with the shrimp sauce. Toss the pasta and sauce together.
Serve immediately, sprinkled with the rest of the parsley and some ground pepper.
in 1 serving of Shrimp Linguine.
, 42% carbs, 34% protein.
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