1/4 cup | olive oil | 65 mL | |
24 | shrimp, large, peeled and deveined | 600 g | |
2 cloves | garlic, minced | ||
4 tsp | Parsley and Garlic Base | 20 mL | |
1/2 cup | canned tomatoes (diced) | 130 g | |
24 | mini-tomatoes (cherry, miniature or grape), halved | 1 2/3 cup | |
1/4 tsp | cayenne pepper | 1 g | |
300 g | linguine | ||
20 leaves | fresh basil, torn into small pieces, with some whole leaves for garnish | 10 g | |
2 tsp | chives, fresh, finely chopped | 2 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (420 g)
Amount % Daily Value |
Calories 540 |
Fat 15 g 23 % |
Saturated
2.2 g
11 % |
Cholesterol 270 mg |
Sodium 540 mg 22 % |
Carbohydrate 60 g 20 % |
Fibre 4 g 17 % |
Sugars 3 g |
Net Carbs 56 g |
Protein 39 g |
Vitamin A 35 % |
Vitamin C 26 % |
Calcium 8 % |
Iron 42 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | ½ |
Meat and Alternatives | 3 ½ |
Fats | 2 ½ |
It was really good!it felt like I ate at the restaurante!!
REALLY yummy!!!! And leftovers are handy for lunches.
I replaced the parsley and garlic base with jarred sun dried tomato pesto for an easy option and top off with parmesan cheese. I use this recipe often for guest since it is very fast to prepare.