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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (470g) Recipe makes 4 servings |
||
| Calories 644 | ||
| Calories from Fat 269 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.9g | 45% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 314mg | 104% | |
| Sodium 491mg | 20% | |
| Potassium 654mg | 18% | |
| Total Carbohydrate 57.1g | 19% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.4g | ||
| Protein 36.4g | 72% | |
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By: DiB's
Dec 28, 2001
My sister Sydney's recipe, this is lovely and elegant.
SERVES 4
Ingredients
- 2 teaspoons oil (from sun dried tomatoes packed in oil)
- 1 clove garlic, minced
- 1 lb medium shrimp, shelled and deveined
- 1/4 cup thinly sliced green onion
- 1/3 cup sun-dried tomato, packed in oil and cut into slivers
- 1/2 teaspoon white pepper
- 1 cup chicken broth
- 3/4 cup dry vermouth
- 1 cup whipping cream
- 10 ounces bow tie pasta
- water
- shaved parmesan cheese
- fresh, minced basil
Directions
1
In a 12 inch frying pan over medium high heat combine oil and garlic.2
When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.3
Lift out shrimp and set aside.4
Add to pan onion, tomatoes, pepper, broth, booze, and cream.5
Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.6
Add shrimp and stir until hot.7
Meanwhile cook pasta in water until done-around 8 minutes.8
Drain well.9
Add to cooked sauce and toss lightly.10
Offer shaved cheese and basil at the table.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > United States > Western > Pacific Northwest
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: tndang
On May 14, 2008
vermouth is the key ingredient. used thickening cream instead of whipping cream, chicken stock instead of broth. excellent recipe.
From: K9 Owned
On May 2, 2008
I've tried about 50 recipes from this site...all 4 1/2 to 5 stars and only rated one other. (Hate to give a bad review when it could be our taste buds) This is only the second 'keeper' I have found. Made it the first time exactly as written and it was wonderful. Tonight I thought I had all of the ingredients but was missing vermouth. Swapped it out for dry sherry and added mushrooms, slivers of red pepper (sweet) and a few pieces of cut up asparagus that was languishung in the fridge, Equally great. Thanks for sharing such a tasty, easy & adaptable dish. It's a KEEPER 
From: Ssmilesss
On Aug 26, 2002
This was SO delicious.. I couldn't get a hold of any vermouth, so i made it without it, and it was still really good. Thanx so much for posting this recipe!!
From: Sharlene~W
On May 2, 2002
Delicious. A quick, simple and elegant dish. I used linguine instead of the bow-tie. Use fresh basil if you can, it adds so much more flavor.
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