Peeling and deveining shrimp sounds harder than it really is. Grab the shrimp legs and pull them off along with the outer shell. Then, make a shallow cut on the back of the shrimp and pull out the dark vein with the tip of your paring knife. It's that easy!
Servings and Ingredients
|8 oz. Hy-Vee omega-3 multigrain angel hair pasta|
|1 lbs. fresh (16-to-20-ct.) shrimp|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 tbsp. Gustare Vita olive oil|
|4 clove(s) garlic, minced|
|⅓ c. dry white wine|
|2 tbsp. fresh lemon juice|
|1 ½ tbsp. Hy-Vee unsalted butter|
|1 c. cherry tomatoes, halved|
|2 tbsp. fresh Italian parsley, chopped|
Things To Grab
- Paper towels
- Large skillet
- Prepare pasta according to package directions; drain, reserving 1 cup of the pasta water.
- Meanwhile, peel, devein and rinse shrimp; pat dry with paper towels. Season shrimp with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and shrimp; cook and stir for 2 to 3 minutes or until shrimp begin to turn pink. Transfer shrimp to a plate. Add wine, lemon juice and reserved 1 cup pasta water; cook and stir 1 to 2 minutes until reduced in amount by half. Stir in butter. Return shrimp to skillet. Stir in cooked pasta, tomatoes and parsley. Heat through.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 155mg
- Sodium: 650mg
- Total Carbohydrates: 43g
- Protein: 26g
Hy-Vee Seasons Health 2014.