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| 1/4 | cup | olive oil | |
| 1/4 | teaspoon | red hot chili pepper, dried | crushed |
| 2 | tablespoons | tomato | dried, thinly slivered |
| 8 | ounce medium | shells | |
| 2 | each | garlic cloves | crushed |
| 8 | ounces | shrimp | shelled, deveined, chopped |
| 2 | tablespoons | italian parsley | |
| 8 | ounces | green beans | fresh, 1 inch long |
Heat olive oil in a medium skillet; stir in garlic and red pepper; sauté over low heat 1 min.
Raise heat to high; immediatley add the shrimp all at once.
Saute, stirring constantly, until they become pink, about 3 min.
(Do not over cook).
Stir in the sundried tomatoes (in oil) and parsley.
Remove from heat.
Cook shells until they are tender.
Toss shrimp mixture, shells and beans together.
Serve at once.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 129mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 13.0g | 25% |
| Vitamin A | 10% | Vitamin C | 16% | |
| Calcium | 4% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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