Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
1/2 (16-ounce) package spaghetti
2 teaspoons Schnucks olive oil
2 large garlic cloves, minced (2 teaspoons)
1 large shallot, finely chopped (3 cup)
1 teaspoon crushed red pepper flakes
1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary
1 package (1 pint) grape tomatoes, each cut in half
3 pickled sweet cherry peppers, sliced or 1/4 cup drained banana pepper rings
1/4 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon Schnucks unsalted butter
1/4 teaspoon salt
2 tablespoons coarsely chopped fresh parsley leaves
1. 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.
2. 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.
3. Add shrimp mixture and parsley to spaghetti. With tongs, toss spaghetti until well coated with sauce.
Each serving: about 355 calories, 6 g total fat
(2 g saturated), 114 mg cholesterol, 637 mg sodium,
50 g carbohydrate, 3 g fiber, 4 g sugars, 20 g protein