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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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Dinner Buffet

Foodanimechicki

Pasta With Shrimp and Wine

Recipe #159032 | 45 min | 45 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: FoodFromSicily

On Sep 25, 2009

Wineaux, this is a lovely dish and with the addition of the tomatoes, is very similar to my mussels recipe. (btw, I'm thinking of modifying my posted recipe to include the fresh tomatoes) For this dish I used a whole pound of linguine and doubled up on the sauce. I also added a few chopped cloves of garlic and some lemon, as another reviewer suggested. I found that the dried parsley that I had on hand worked very well too. I didn't have any parmesan, but we didn't miss it at all. A real winner! Thanks!

0 people found this review helpful

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From: LaurelAnn

On Sep 18, 2009

Excellent recipe! I used fresh herbs from my herb garden, which made all the difference. What a wonderful flavor!

0 people found this review helpful

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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.

5 people found this review helpful

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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.

3 people found this review helpful

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Read all 29 reviews