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Nutrition Facts
Serving Size 486 g
(Approx. 4 Servings)
Amount Per Serving
Calories 860 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 250 mg 83%
Sodium 1570 mg 65%
Total Carbohydrate 91 g 30%
Dietary Fiber 6 g 24%
Sugars 3 g
Protein 44 g
Vitamin A 20% Iron 25%
Vitamin C 10% Calcium 10%
*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.
Shrimp with Rosemary and Pancetta
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 Oz pancetta, diced
1 Tbsp extra virgin olive oil
1 Lb jumbo gulf shrimp, peeled and deveined
6 cloves of garlic, sliced
1 cup(s) cherry tomatoes, halved
2 sprigs of fresh rosemary
1/3 cup(s) dry white wine
4 Tbsp cold butter, cubed
1 pkg. Central Market Spaghetti alla Chitarra, cooked
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Instructions

1
Place a large nonstick skillet over medium-high heat. Add in pancetta and olive oil.
2
Cook until pancetta is crisp and brown. Remove with a slotted spoon and set aside.
3
Add shrimp to same skillet and cook 3 minutes or just until slightly brown and beginning to turn opaque. Quickly remove to a plate.
4
Add garlic, cherry tomatoes, and rosemary to pan and sauté 4 to 5 minutes (be careful not to let garlic burn).
5
Pour in white wine, bring to a simmer and reduce by half.
6
Return shrimp to pan, toss quickly, and remove from heat.
7
Add in cold butter and toss or stir until melted.
8
Toss with pasta and pancetta or serve on the side.

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