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Spaghetti with Shrimp

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 1/4 recipe

Nutrient Analysis

  • Calories: 716
  • Protein: 28g
  • Carbohydrates: 25g
  • Fibre: 2g
  • Total Fat: 55g
  • Sodium: 326mg
  • Phosphorus: 215mg
  • Potassium: 340mg

Renal and Diabetic Exchanges

1.5 starch; 4 protein; ½ veg


1/2 lb spaghetti or spaghettini
1/3 cup extra virgin olive oil
1/3 cup dry white wine
2 cloves garlic, crushed
1/4 tsp crushed red chilies
1 red pepper, diced
1 lb raw shrimp
1/3 cup toasted fresh bread crumbs
Freshly ground pepper
Chopped fresh parsley (optional)


Cook pasta according to package instructions.

In large skillet, heat oil over medium-low heat and add garlic and crushed red chilies. Cook, stirring, for one minute.

Add peppers and cook 5 minutes longer (don’t brown). Add the shrimp and cook for one minute longer. Add the wine and turn the heat up to medium. Simmer until the shrimp turns opaque and starts to curl. If the spaghetti is not ready yet keep warm over low heat.

Drain pasta, place in large serving dish. Pour sauce over pasta and toss together with breadcrumbs until the pasta is coated.

Serve with freshly ground pepper and parsley.

Spaghetti with Shrimp, 3.0 out of 5 based on 30 ratings