Peel, devein and remove tails from shrimp and season to taste with salt and pepper grinders. Heat a large nonstick skillet over medium-high heat for one minute. Add olive oil to the skillet and swirl to coat. Add shrimp and sear, about 1-2 minutes per side, just until the shrimp turn pink. Remove cooked shrimp and set aside.
Remove skillet from heat and add wine. Return skillet to heat and simmer until reduced by half. Add Kerrygold butter, hot sauce, lemon juice and chopped parsley. Whisk until sauce has thickened and is heated through. Add shrimp along with cooked and drained pasta to the sauce and toss. Season to taste with salt and pepper grinders and serve. Garnish with lemon slices and chopped parsley if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (902g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 135 (12%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 265.7mg||82 %|
|Sodium 356.4mg||12 %|
|Potassium 848.2mg||22 %|
|Total Carbohydrate 204.8g||60 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 203.8g|
|Protein 42.1g||60 %|
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: 1126
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!