Garlic Shrimp with Linguine

Total Servings: 6

Ingredients:
1/4 lb.	Linguine (cooked and drained)
2 Tbsp.	Margarine
1/2 pepper	Red Bell Pepper (sliced)
1/2 tsp.	Salt
1 lb.	Medium Shrimp (peeled and deveined, tails left on)
1/4 cup	Dry Wine [tested with chardonnay]
1 Tbsp.	Fresh Lemon Juice
2 Tbsp.	Olive Oil
1 cup	Zucchini (quartered lengthwise and sliced)
3 cloves	Garlic (minced)
1/2 tsp.	Black Pepper (ground)
2 Tbsp.	Fresh Parsley (chopped)

Intructions:

1. In a large skillet, heat the oil and butter over medium heat.
2. Add the zucchini, bell pepper, garlic, salt and pepper.
3. Sauté for 3-4 minutes until the zucchini starts to soften.
4. Add the shrimp, wine and parsley.
5. Sauté for another 2-3 minutes until the shrimp turns pink.
6. Pour the shrimp mixture over linguine, add the lemon juice and toss.

Nutrient Analysis:

Servings	Calories	Protein (g)	Fat (g)	Sodium (mg)	Potassium (mg)	Phosphorous (mg)	Carbs* (g)

Recommended Serving Size (1)	207	19	12	30	290	204	94

Whole Recipe (6)	1240	112	73	1811	1739	1226	566

* Carbohydrates

Sample recipies from Calabash Cookbook For Kidney Health
Entrees: Frittata (baked omelet)	Entrees: Garlic Shrimp with Linguine
Salads: Chinese Vegetable Salad	Desserts: Cherry Cheese Cake Cups

Garlic Shrimp with Linguine

Ingredients:

Intructions: