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Shrimp Del Sol

Yield 4 servings (serving size: 2 cup)

Ingredients

  • 1 (14 1/2-ounce) can zesty diced tomatoes seasoned with jalapeño peppers, undrained
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons tequila
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 pound steamed peeled shrimp with tails
  • 1/4 cup minced fresh cilantro
  • 1 (9-ounce) package fresh angel hair pasta, uncooked
  • 1 teaspoon olive oil

Nutrition Information

  • calories 347
  • caloriesfromfat 9 %
  • fat 3.3 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 32.8 g
  • carbohydrate 45.5 g
  • fiber 3.5 g
  • cholesterol 285 mg
  • iron 0.0 mg
  • sodium 764 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

  2. Remove tails from shrimp, if desired. Add shrimp and cilantro to tomato mixture; simmer until thoroughly heated. Cook pasta according to package directions using 1 teaspoon oil; drain. Toss shrimp mixture with cooked pasta.

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