Saute onion butter over med. low heat, about 4 minutes.
Add garlic and continue to sauté for 1 minute.
In bowl combine Worcestershire, sugar, pepper, basil, cayenne, thyme, paprika, rosemary, and brown sugar. Stir to mix.
Add mixture to sauté pan, cook low 2 minutes until bubbling. Slowly add chicken broth, stirring to mix thoroughly.
Raise heat to low boil and reduce by half-about 20 minutes.
In separate pan , sauté shrimp in enough butter and garlic to coat until 3/4 cooked. Add shrimp and butter to mix in first pan.
Add olive oil, tomato, and parsley. Cook until done, about 2 minutes.
Just before serving , add Parmesan cheese and stir.
Serve over linguine (lemon-pepper linguine), with a few green onion tops thinly sliced.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (958g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1104 (55%)|
|Amt Per Serving||% DV|
|Total Fat 122.7g||164 %|
|Saturated Fat 42.1g||210 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 691.6mg||213 %|
|Sodium 777.6mg||27 %|
|Potassium 1924mg||51 %|
|Total Carbohydrate 77.8g||23 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 68.7g|
|Protein 147.9g||211 %|
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Calories per serving: 2021
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