This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers. Those with GERD might wish to use the GERD-Friendly Shrimp Scampi recipe instead.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb." -Alexandre Dumas
This is one of the easiest recipes and a great one to try if you don't feel very confident in the kitchen. The recipe is perfect for weeknight meals and even better for your dinner party. Simple to prepare and easy to put together at the last minute.
Servings: 2 | Serving size: 4 ounces shrimp with 2 ounces pasta
Cooking Time: 30 Minutes
This recipe can be easily be multiplied but does not make very good leftovers.
Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots
Place the garlic, butter, and minced parsley in a small bowl and blend together well. This is best done at least 2 hours before serving, but overnight is fine (and might be even better).
Place the water in a large stockpot over high heat.
When the water begins boiling, add the pasta and cook for about 8 - 12 minutes (or according to package directions) until just done.
After the pasta has been cooking for about 3 - 4 minutes, place a large skillet over medium high heat.
Add the scampi butter, and when it melts, add the shrimp.
Cook for about 4 minutes, tossing occasionally.
Add the white wine and continue to cook the shrimp, tossing occasionally.
Cook for another 4 minutes. If the sauce reduces too much and is too thick, add some of the pasta water one tablespoon at a time.
Drain the pasta and add it to the pan with the shrimp. Toss to coat, cooking for about one minute.
Serving size = 4 ounces shrimp with 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 430||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 8g||38%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 5g||19%|
|Vitamin A 12%||Vitamin C 5%|
|Calcium 8%||Iron 16%|
|Vitamin K 30mcg||Potassium 600mg|