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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (366g) Recipe makes 4 servings |
||
| Calories 675 | ||
| Calories from Fat 243 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 14.1g | 70% | |
| Monounsaturated Fat 8.4g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 192mg | 64% | |
| Sodium 774mg | 32% | |
| Potassium 594mg | 16% | |
| Total Carbohydrate 63.2g | 21% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.3g | ||
| Protein 33.6g | 67% | |
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Pasta With Shrimp and Wine
By: Wineaux
Mar 8, 2006
This is one of the best pasta/seafood dishes I have ever tasted! I know the recipe came from a cookbook, but a friend gave it to me several years ago (xeroxed the page) and the title of the book doesn't appear. Sorry I can't give credit! I've made it with scallops, too, and it's just as good.
SERVES 4
Ingredients
- 12 ounces shrimp, shelled
- 1 cup onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon instant chicken bouillon granules
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon dried basil, crushed
- 2 medium tomatoes, peeled, seeded and chopped (1 cup)
- 10 ounces pasta, cooked
- 1/4 cup butter, melted
- 1/2 cup parmesan cheese, grated
- 1/2 cup parsley, snipped
Directions
1
Thaw shrimp, if frozen.2
In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.3
Stir in wine, bouillon granules, basil, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or until about 1/3 of the liquid is evaporated.4
Halve shrimp lengthwise and add to wine mixture.5
Cover and simmer about 5 minutes until shrimp is just tender.6
Stir in tomatoes and heat through.7
Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Chef #718456
On Jun 30, 2009
Perfect! Great recipe. Very easy & quick. It's restaurant quality. Only thing I did differently was omit salt (boullon has enough), didn't cut the shrimp, didn't have any parsley (bummer) and I added a ton of minced garlic. Devine. I'm going to make this for company!
From: Rita G.
On Apr 28, 2009
I made this last night and it was fabulous. I added sliced mushrooms with the onions, I used "Better Than Bouillon" instead of granules and omitted the salt. I added a few handfuls of baby spinach with the tomatoes and left out the parsley. It's definitely a keeper. Thanks Wineaux
From: sugarpea
On Mar 29, 2006
Lots of flavor for a minimal amount of time and effort, Wineaux. I used olive oil initially and replaced the final amount of butter with tomato juice from the can of Italian style diced tomatoes I substituted. Healthy.
From: Southern Sweetheart
On Sep 17, 2006
Unbelievable!! I though my mom made the best pasta with shrimp until I tried this recipe. My husband is not a big fan of shrimp but he loved this recipe.
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