Ready in 1 hour
Quick and Easy but tastes like a meal you could get at a restaurant!
"Made this last night for the GF and myself. We enjoyed it a lot, and would def make it again. Flavor was really nice.
I did however make 3 minor changes. They were:
-Left out the red pepper flakes as we didn't feel like something spicy.
-Steamed some Snow Peas and sweet Red Peppers on the side, and threw those in right at the end when mixing everything. (Just for some extra color, and to have some veggies)
-Used some whole wheat spaghetti instead (what I happen to have"
Top-ranked recipe named "Garlic Shrimp in White Wine Sauce"
In a pan add:
- olive oil
- 2 of the 3 tablespoons of red pepper (more or less if desired)
- Dash of Salt
- Generous sprinkling of Pepper
Layer the shrimp in the pan so they are flat
Note: Depending on the pan size, you may have to cook the shrimp in two or three rounds.
Bring the heat up so the oil simmers. As soon as the shrimp turn opaque with a touch of pink on the heat-side down, flip them. When the shrimp are done (both sides are opaque with a touch of pink - about 5 minutes on medium low heat), take them out of the pan and put them aside in a bowl.
Add the remaining red pepper flakes and if you desire, more salt/pepper and garlic. Add the 1/2 cup butter and the 1 cup of wine. Simmer until the mixture is half (6-10 minutes). Do not let it boil.
The pasta should be cooking while the wine/butter sauce reduces so it's done at the same time.
When the liquid sauce is reduced to half of what it was, add the shrimp, parsley and basil. Stir so everything is coated and warmed up (about 2 minutes).
Drain the pasta. Put the pasta in a bowl and toss with the shrimp and half of the sauce. Put the remaining sauce in another bowl for serving.
Serve with a tomato/basil salad and a green vegetable (garlic spinich or steamed asparagus work well).
ldhj98 2 weeks ago
chrisg340 10 months agoTalk about something great tasting and easy for a change of pace . Thanks for the recipe turned out great
Valerie411 11 month agoA little heavy on the red pepper (and we like heat), but still tastes good and easy to put together
EricRutten 1 year agoThis would be better if it used cream instead of butter for the Sauce. The amount of red pepper should be reduced to no more than 1 teaspoon unless you want it very, very hot.
Jbe11 1 year agoHy husband and I thought this was AMAZING!! Thanks for posting!
Melis11 1 year agoThis recipe would have been tasty if it wasn't for all the red pepper flakes. I, like another poster, love hot and spicy foods. But this was waaaay over board. And I didn't even add 3 tablespoon. I added about 1 1/2 tablespoons. Next time I will only add a teaspoon or so. I think this recipe has some great potential if it wasn't for the insane amount of red pepper flakes.
sueballwoebbecke 1 year agoUnfortunately wont be making this one again! My husband had 3 helpings but my 4 year old & I didn't eat much of it even though I left out the red pepper it just didn't have any flavor.
Versvale 1 year agoAwesome recipe. Very easy to make!
Familycookin 1 year agoI will have to try this again WITHOUT all the red pepper. Maybe just a tsp or 2 will be just enough. My husband is a man who eats red pepper on everything and he was barely able to finish his bowl. We liked the concept though
aktownzen 1 year agoJust made this for my family today. Everyone loved it. I did leave out the peppers because of the three year old.