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Nutrition Facts
Serving Size 234 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 205 mg 68%
Sodium 490 mg 20%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 27 g
Vitamin A 15% Iron 6%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Shrimp Scampi Over Linguini
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) chardonnay
3 Tbsp H-E-B 100% Pure Olive Oil
3 Tbsp lemon, juiced
2 Tbsp H-E-B Peeled Garlic, minced
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp Central Market Organics Crushed Red Pepper
1 Lb H-E-B Wild New Harvest Gulf Shrimp, peeled & deveined
9 Oz fresh linguine pasta
3 Tbsp unsalted butter
1/4 cup(s) fresh parsley, chopped
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Instructions

1
Combine chardonnay, olive oil, lemon, garlic, salt, pepper and crushed red pepper in a large zip-top plastic bag.
2
Add shrimp and turn bag to coat; set aside 20-30 minutes to marinate.
3
Grease grill grate and heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
4
Bring 3 quarts water to a boil in a 4-quart pot over high heat; cook pasta about 2 minutes. Drain well.
5
Meanwhile, thread shrimp onto skewers in a "horseshoe" fashion.
6
Pour marinade from shrimp into a large skillet and bring to a boil over medium heat; reduce heat to medium-low and simmer 2-3 minutes.
7
Stir in butter and parsley.
8
Add cooked pasta and turn in sauce to coat. Set aside and cover to keep warm.
9
Grill shrimp 4 inches above medium-high heat (425°F grill surface temperature).
10
Cook 2 -2 1/2 minutes per side until opaque (white) in center. Do not overcook.
11
Serve shrimp over pasta.

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