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Spicy lemon grass and chili shrimp pasta

Spicy lemon grass and chili shrimp pasta

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 910
  • Lipides 31 g 48 %
    • Saturated fat  4 g
    • ++ Trans fat 0 g 20 %
  • Cholesterol 360 mg
  • Sodium  1330 mg 55 %
  • Carbohydrate 109 g 36 %
    • Fibre  9 g 36 %
    • Sugars  8 g
  • Protein 49 g
    • Vitamin A 10 %
    • Vitamin C 20 %
    • Calcium 20 %
    • Iron 50 %
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Recipe details

Ingredients

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Directions

  1. Grill shrimp according to package directions.Reserve.
  2. Prepare pasta according to package directions and drain. Put the pasta into a stainless steel bowl. Drizzle about 1 tsp (5 mL) olive oil to prevent pasta from sticking together.
  3. In a medium saucepan add 2 tsp (10 mL) olive oil and sauté the garlic and chili paste. Add the baby spinach to the pan and toss quickly to wilt. Add the cherry tomatoes and toss until warm.
  4. Add this to the pasta in the bowl, toss and season with salt, pepper and lemon juice.
  5. Divide onto plates, and place the shrimp on the pasta.
  6. Garnish with parmesan cheese.
  7. Serve immediately.

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