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Herbed Shrimp and Mushrooms with Fettuccine
Learn how to prepare shellfish like lobster, crab, shrimp and scallops that will rival even the best seafood restaurants.
Spicy Parsley Sauce with Angel Hair Pasta
Yield: Makes 8 servings
This delicious sauce is served over angel hair pasta–feel free to substitute your favorite thin noodle for the angel hair. If the level of spice is too much for you, simply decrease the amount of chili peppers and hot pepper sauce.
Ingredients:
1
cup chopped fresh parsley
2
fresh red chili peppers, seeded and chopped*
Dash hot pepper sauce
1
clove garlic, minced
2
tablespoons lemon juice
1
teaspoon grated lemon peel
1/8
teaspoon black pepper
4
teaspoons olive oil
1/4
cup slivered almonds
1
teaspoon cornstarch
1/2
cup reduced-sodium chicken broth
1/2
pound uncooked angel hair pasta
Preparation:
1.
Combine parsley, chili peppers, hot pepper sauce, garlic, lemon juice, lemon peel and black pepper in medium bowl. Blend well. Mix in oil and almonds.
2.
Combine cornstarch and broth in small saucepan. Cook and stir over low heat 3 to 5 minutes or until thickened. Remove from heat; add to parsley mixture.
3.
Cook pasta according to package directions, omitting salt. Drain well. Transfer to large serving bowl. Pour parsley sauce over pasta; mix well. Garnish as desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 11 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 21 g |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 30 % |
| Calories | 146 |
Dietary Exchange:
| Fat | 1 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Pasta
