Melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook till boiling.
Pat shrimp dry and add. Cook stirring occasionally till shrimp turn pink (5 min.) Blend in parsley, lemon peel & tabasco. Garnish with lemon wedge. Serve over angel hair pasta or rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 196 (64%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 218.1mg||67 %|
|Sodium 291.5mg||10 %|
|Potassium 242.8mg||6 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.8g|
|Protein 23.6g||34 %|
Powered by: USDA Nutrition Database
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: 304
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