Shrimp Diablo

1. In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,

2. about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,

3. about 2 minutes.

4. Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.

5. Add a little parmesan cheese if you want.

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Nutrient	Quantity
Total fats	26.5074 g
Protein	10.8681 g
Carbohydrates	25.1467 g
Energy	360.5654 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4604 g
Water	146.315 g
Aspartic acid	0.8553 g
Calcium, Ca	226.9633 mg
Lutein + zeaxanthin	56.2062 g
Fiber, total dietary	6.5335 g
Fatty acids, total saturated 22:0	0.0132 g
Carotene, beta	32.6612 g
Niacin	2.9528 mg
Vitamin A, RAE	6.5125 g
Arginine	1.316 g
Riboflavin	0.288 mg
Tocopherol, beta	0.027 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Fatty acids, total saturated 20:1	0.0432 g
Glutamic acid	2.103 g
Sodium, Na	47.0105 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0661 g
Total lipid (fat)	26.5074 g
Manganese, Mn	0.8124 mg
Fructose	2.1592 g
Proline	0.3806 g
Fatty acids, total saturated 16:0	2.4153 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0072 g
Sucrose	1.2756 g
Choline, total	14.2891 mg
Sugars, total	4.3924 g
Serine	0.4625 g
Fatty acids, total saturated 10:0	0.0062 g
Fatty acids, total saturated 18:0	1.0882 g
Fatty acids, total saturated 20:4 undifferentiated	0.0037 g
Vitamin B-6	0.2991 mg
Selenium, Se	1.643 g
Ash	2.8741 g
Fatty acids, total saturated 18:1 undifferentiated	9.0093 g
Pantothenic acid	0.5432 mg
Phenylalanine	0.4552 g
Copper, Cu	0.7919 mg
Betaine	0.1235 mg
Thiamin	0.6536 mg
Retinol	2.125 g
Methionine	0.2671 g
Iron, Fe	1.5527 mg
Carbohydrate, by difference	25.1467 g
Phosphorus, P	392.6075 mg
Folate, total	68.8513 g
Tocopherol, gamma	2.4562 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Alanine	0.4445 g
Cholesterol	3.5417 mg
Valine	0.4733 g
Fatty acids, total saturated 18:2 undifferentiated	11.4065 g
Glycine	0.5794 g
Carotene, alpha	3.7688 g
Glucose (dextrose)	2.8747 g
Fatty acids, total saturated 14:0	0.0592 g
Zinc, Zn	2.4093 mg
Isoleucine	0.362 g
Tocopherol, delta	0.6836 mg
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	11.8853 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.6442 g
Tocotrienol, alpha	0.0461 mg
Vitamin A, IU	101.3008 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0008 g
Folate, DFE	67.9813 g
Tryptophan	0.1928 g
Vitamin C, total ascorbic acid	25.1777 mg
Phytosterols	12 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0026 g
Fatty acids, total saturated 20:0	0.0132 g
Tyrosine	0.353 g
Vitamin B-12	0.0708 g
Vitamin K (phylloquinone)	10.7637 g
Fatty acids, total saturated	3.7274 g
Histidine	0.2531 g
Fatty acids, total monounsaturated	9.1277 g
Threonine	0.3581 g
Folate, food	68.8513 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	7.1262 g
Vitamin E (alpha-tocopherol)	0.5944 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0023 g
Magnesium, Mg	59.2055 mg
Lysine	0.3047 g
Potassium, K	422.6117 mg
Cystine	0.1669 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Parmesan cheese	0	0	0	0
Garlic Clove	1	6.3042	0	0.0354
jalapeno pepper	1	1.6312	0.3656	0.0208
salt pepper	0	6.3042	0	0.0354
rom tomato	1	6.3042	0	0.0354
shrimp	6	0	0	0
yellow onion	0.5 cup	57.42	3.4191	4.698
red onion	0.5 cup	32	7.472	0.08
linguine	0.25	6.3042	0	0.0354