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ShareSpicy Jalapeno-Shrimp Pasta
Seafood tossed with pasta and tomatoes make this easy 30-minute dinner popular for taste and speed.
MAKES: 4 servings
CARB GRAMS PER SERVING:
48
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 363
- Protein(gm): 21
- Carbohydrate(gm): 48
- Fat, total(gm): 9
- Cholesterol(mg): 97
- Saturated fat(gm): 1
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 4
- Vitamin A(IU): 680
- Vitamin C(mg): 23
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 5
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 113
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 396
- Potassium(mg): 365
- Calcium(DV %): 50
- Iron(DV %): 4
- 12 ounces fresh or frozen large shrimp in shells
- 8 ounces dried linguine
- 2 tablespoons olive oil
- 1 - 2 fresh jalapeno chile peppers, finely chopped*
- 2 cloves garlic, minced
- 2 cups chopped tomatoes and/or cherry tomatoes, halved or quartered
- Finely shredded Parmesan cheese (optional)
1. Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine following package directions.
2. In a large skillet heat oil over medium-high heat. Add jalapenos, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute. Add shrimp; Cook about 3 minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.
3. Drain linguine; toss with shrimp mixture. Top with Parmesan, if desired. Makes 4 servings.
Note
-
*
Wear plastic gloves while preparing hot peppers; wash hands thoroughly.
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