1. Defrost Shrimp, with tails, by running cold water over them.
2. Place in bowl and coat lightly with olive oil, red peper flakes, lemon pepper, and 3 sliced garlic cloves. You can add more garlic is you want.
3. Bring pot of water to boil for Rigatoni
4. Heat pot with Olive Oil and add small amounts of shrimp at a time. Pan should be pretty hot. 30 seconds on 1st side, flip shrimp and cook another 14 seconds. Shrimp will be partially cooked.
5, Remove and set aside.
6. Using same pot from shrimp, add a little more olive oil and add tomatoes, bring to boil.
7. Add salt and pepper to taste. Simmer 10 minutes, keeping the boil.
8. Add wine, turn down heat and simmer 2-3 minutes.
9. Add chicken broth and butter. Cook until butter is melted.
10. Heat Whipping Cream and add to pot.
11. Add shrimp to pot and simmer until all the shrimp are fully cooked. About 2 minutes.
12. Add cooked Rigatoni and mix.
13. Pour into large pasta bowl and let sit a few minutes to cool and add Parmesan.
I loved the sauce. Kurt didn't like it at all
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10|
|Calories from Fat: 508 (95%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 33.9g||170 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 179mg||55 %|
|Sodium 59.4mg||2 %|
|Potassium 315.8mg||8 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.7g|
|Protein 3.1g||4 %|
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Calories per serving: 536
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