Method:Sauteing

1. Formula

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1 1/2 cups canned crushed tomatoes in thick puree
5. 1/4 teaspoon dried red-pepper flakes
6. 1/4 cup water
7. 1/4 cup chopped fresh parsley
8. 3/4 teaspoon salt
9. 1 pound medium shrimp, shelled
10. 3/4 pound vermicelli

2. Nutrition Information

• Calories: 484 kcal
• Carbohydrates: 69 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 31 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
2. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.

4. Remark

Notes: