| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | 4qr | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 400 | g | Peeled and de-veined prawns |
| 100 | Dry white wine | |
| 100 | Hot fish stock | |
| 2 | T | Finely chopped Italian |
| parsley | ||
| Sea salt and freshly ground | ||
| pepper | ||
| 250 | g | Saffron angel hair pasta |
| 5 1/2 | t, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oil in large pan. Saute garlic for a few minutes, then add prawns and toss over heat until they start to change colour. Add wine and continue nearly cooked through. Add hot stock and season to taste. While prawns are cooking, bring a large pot of salted water to the boil. Cook pasta until al dente, about 3 minutes. Drain and add to the prawn mixture with the parsley and toss together before serving immediately. Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne. Converted by MC_Buster. Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 325
Calories From Fat: 255
Total Fat: 29g
Cholesterol: 0mg
Sodium: 710.7mg
Potassium: 705.2mg
Carbohydrates: 13.1g
Fiber: 8.5g
Sugar: 1.2g
Protein: 9.3g