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Recipe by BettyCrocker
Prep Time
15min
Total Time
30min
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Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook parsley, garlic and chili in oil about 3 minutes, stirring frequently, until garlic is soft.
Stir in wine, nutmeg and shrimp; reduce heat. Cover and simmer about 5 minutes or until shrimp are pink and firm.
Add pasta to shrimp mixture in skillet; toss gently until pasta is evenly coated.
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