Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Med. shrimp, peel & deveined |
1 \N | Bottle (12 oz.) of light beer |
1 cup | Vertically sliced onion |
1½ teaspoon | Grated lemon rind |
½ teaspoon | Salt |
¼ teaspoon | Black pepper |
1 \N | Garlic clove, minced |
2 tablespoons | Extra-virgin olive oil |
2 tablespoons | Lemon juice |
4 cups | Hot cooked angel hair pasta |
\N \N | Minced fresh parsley |
(from Cooking Light 1997)
Bring beer to a boil in a Dutch oven, over high heat. Add shrimp; cover and cook 2 minutes. remove shrimp with a slotted spoon; set aside and keep warm. Add onion and the next five ingredients to pan; bring to a boil.
Cook, ucovered, 4 minutes. remove from heat; gradually add oil and lemon juice, stirring constantly with a wire whisk. Add pasta; toss well. Divide pasta among serving plates; top with shrimp and sprinkle with parsley.
Yield: 4 servings
Calories 391 (22% from fat); Protein 30g; Fat 9.7g (sat. 1.4g, mono 5.4g, poly 1.7g); Carb. 44.7g; Fiber 2.7g; Chol.172mg; Iron 4.8mg; Sodium 470mg; Calc 85mg. Posted to MC-Recipe Digest V1 #667 by AndreaAMV@... on Jul 12, 1997