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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (348g) Recipe makes 4 servings |
||
| Calories 284 | ||
| Calories from Fat 83 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 587mg | 24% | |
| Potassium 637mg | 18% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 5.5g | ||
| Protein 30.3g | 60% | |
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Saucy Herbed Shrimp
By: Susie D
Aug 2, 2005
This is a super fast recipe to speed dinner to the table on a busy night. I spooned this over bow tie pasta in a large pasta bowl and served it family style with a garden salad & bread. I hope you enjoy my RSC #7 creation.
SERVES 4
Ingredients
- 1 lb shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 1 large green bell pepper, julienned
- 1 medium orange bell pepper, julienned
- 1 medium onion, cut into strips
- 1/2 lb fresh green beans, ends removed and cut into 2 pieces
- 2 garlic cloves, minced
- 2 roma tomatoes, coarsely chopped
- 1/2 cup white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 cup parmesan cheese, shredded
Directions
1
Cut all vegetables ahead as this dish cooks quickly.2
Pour oil into large skillet and heat.3
Add minced garlic and onion: stir until nearly translucent.4
Add green beans, both bell peppers: stir until nearly done, leaving them crisp tender.5
Add shrimp, wine, and seasonings: stir until shrimp is pink & wine is reduced.6
Add tomatoes and stir in; cook one minute more.7
Spoon over pasta or rice. Sprinkle with grated parmesan & serve hot.8
I also topped this with a sprinkle of French Grey sea salt & more fresh cracked black pepper.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Occasion > Seasonal > Summer
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Annacia
On May 30, 2008
A wonderful easy to make meal. I didn't use the black pepper because of the red pepper. I thought that the herbs were just right. The veggies were great together. I paired it with garlic brown rice and totally forgot the parm until I started to write this review. It a colorful and satisfying meal that remains healthy while tasting great. Whats not to love? Made for ZWT 4.
From: caitmartin
On Mar 1, 2008
This was very good. It didn't have as much flavor as I expected, but still very good & very healthy. I took out the tomato (I hate 'em!) and used red & yellow pepper strips. We had this over brown rice. Will make again, as it's very versatile. Thanks!
From: Thorsten
On Oct 9, 2005
Enjoy it? No, I loved it. So that is just my fancy: easy and fast to make and abolute delicious. A wonderful combination of seafood, veggies and herbs. I have served the shrimp with fettucine, outstanding good. With some bread, a salad and a glas of a dry white wine. What do you want more. This is heaven on earth and for this recipe as much stars as possible.
From: Chef #165326
On Mar 6, 2006
Susie, This is a great recipe! This one I will make over and over. Simple and delightful side dish...I could have make it my whole meal if hubby wouldn't have insisted he get some too...HA! I made it just like you do, no changes.
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