Some like it hot–we like it hot-hot! Spicy foods are shown to increase metabolism and increase satiety.
- 1/2 16 oz. package spaghetti
- 2 tsp olive oil
- 2 tsp. minced garlic
- 3 cup finely chopped shallot
- 1 tsp. crushed red pepper flakes
- 1 lb. (36-40) raw peeled and deveined shrimp, thawed if necessary
- 1 package (1 pint) grape tomatoes, each cut in half
- 3 sliced pickled sweet cherry peppers or 1/4 cup drained banana pepper rings
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1 tbsp. unsalted butter
- 1//4 tsp. salt
- 2 tbsp. coarsely chopped fresh parsley leaves
- Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain, then return to same saucepot.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat. Add garlic, shallot and crushed red pepper and cook 2 minutes, stirring occasionally. Pat shrimp dry with paper towels. Add shrimp and tomatoes and cook 3 to 4 minutes or until shrimp turn almost opaque throughout, stirring occasionally. Stir in peppers, wine, butter and salt and cook 1 minute or until heated through, stirring occasionally.
- Add shrimp mixture and parsley to spaghetti. With tongs, toss spaghetti until well coated with sauce.
355 CALORIES Per Serving
SATURATED FAT: 2G