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).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 575 (63%)|
|Amt Per Serving||% DV|
|Total Fat 63.9g||85 %|
|Saturated Fat 31.8g||159 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 342.2mg||105 %|
|Sodium 518.7mg||18 %|
|Potassium 531.1mg||14 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 43.2g|
|Protein 32.1g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 915
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