All you need:
8 oz Hy-Vee omega-3 multigrain angel hair pasta
1 pound fresh large shrimp (16- to 20-ct size)
Hy-Vee salt and Hy-Vee ground black pepper, to taste
1 tbsp Hy-Vee Select olive oil
4 cloves garlic, minced
1/3 c. dry white wine
2 tbsp fresh lemon juice
1 1/2 tbsp Hy-Vee butter
1 c. cherry tomatoes, halved
2 tbsp chopped fresh Italian parsley
All you do:
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.
Nutrition information per serving:
Dietary Fiber: 9g
Saturated Fat: 3.5g
Trans fats: 0g
Daily nutritional values:
15% vitamin A
20% vitamin C