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| Garlic Shrimp w/Escarole & Bow Tie Pasta |
Ingredients:
1/3 cup COLAVITA Extra Virgin Olive Oil
6 medium cloves garlic, minced
4 scallions, thinly sliced
1 1/4 pound shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes, or to taste
Salt and pepper, to taste
1/3 cup white wine
1/3 cup low salt chicken broth
1 head escarole, cleaned and chopped
1 pound COLAVITA Bow Tie Pasta, cooked according to package directions, tossed with 2 tablespoon COLAVITA Extra Virgin Olive oil, and kept warm
2 tablespoons chopped Italian parsley
1/4 cup grated Parmesan cheese, or to taste
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Preparation:
Heat a large skillet over medium heat; add 1/3 cup olive oil, garlic and scallions; saute 2 minutes. Turn heat up slightly and add the shrimp in one layer, sprinkle with red pepper flakes, salt and pepper; cook 1 - 2 minutes; then stir so all the shrimps are turned over. Turn the heat to high; when the pan is hot add the wine, allow to reduce 1 minute; then add the chicken broth. Place the escarole over the top; cover and steam until the escarole is slightly wilted; about 2 minutes. Add pasta; toss well; pour into a large warm pasta bowl; top with parsley. Pass the grated cheese at the table.
Per Serving: 432 Calories (32.8% from fat); 15g Fat (2g Sat, 10g Mono, 2g Poly); 24g Protein; 47g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 305mg Sodium. Food Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
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