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Suggest a better descriptionDIRECTIONS
Cook 8 ounces of pasta according to package directions.
Heat 1 tablespoon olive oil over medium high heat. When the oil is hot, toss in the shrimp and cook until the shrimp are done (they should be pink when they are done cooking). Remove the shrimp from the pan.
To the pan, add in 6 minced garlic cloves. Cook the garlic until it is fragrant, about 2-3 minutes.
Pour in 1 and 1/2 cups dry white wine, along with the juice from half a lemon. Bring the mixture to a boil, then reduce the heat and allow this mixture to reduce down by about half ( about 10 minutes).
To the pan add in Italian seasoning, dried parsley, salt, and black pepper.
Stir in 1 cup heavy cream. Simmer for about 5 minutes, reduce the heat to medium-low and stir in 1 and 1/2 cups fresh grated parmesan cheese, and 2 tablespoons of butter. Toss the cooked shrimp back in and allow to simmer for about 5-10 minutes longer.
Combine the sauce with the cooked pasta. Garnish with a bit more parsley and parmesan cheese if you wish. Serve immediately.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 495 | ||
Calories from Fat: 202 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 150.4mg | 46 % | |
Sodium 286.9mg | 10 % | |
Potassium 364.4mg | 10 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 43.9g | ||
Protein 20.6g | 29 % | |
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: 495
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