Entree Garlic Shrimp Linguine

 

Calabash Cookbook
$15 each
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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
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