1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

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 4.3g	17%
	Sugars 5.5g
Protein 30.3g		60%
detailed view... how is this calculated?

people who like this recipe also like:

Really Easy Broccoli Soup

By: Dreamer in Ontario

Peanut Butter Chocolate Chunk Cookies

By: P4

Basil Cream Chicken

By: MizzNezz

Feta Puffs

By: evelyn/athens

Strawberry Yogurt Pancakes

By: ~Nimz~

Saucy Herbed Shrimp

Recipe #131974 | 20 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Queen uh Cuisine

On Apr 24, 2009

Oh...Yummmm Susie I actually used precooked frozen shrimp (defrosted) because I had It already. I just didn't add it till the last minute and then covered the pan to warm all the way through. The flavor was wonderful!!! Thanks so much for yet another GREAT recipe. Made for PAC Spring '09

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

3 people found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews