Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Elizabeth J. Taliaferro
Recipe by Cooking Light March 1996


Recipe Summary

6 servings (serving size: 8 shrimp and 1 cup pasta)


Ingredient Checklist


Instructions Checklist
  • Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.

  • Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.

Nutrition Facts

383 calories; calories from fat 20%; fat 8.7g; saturated fat 1.6g; mono fat 2.9g; poly fat 3g; protein 29.9g; carbohydrates 41.8g; fiber 2.7g; cholesterol 172mg; iron 5.2mg; sodium 435mg; calcium 87mg.