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Add a photoServings: 12
Ingredients
- 1 teaspoon salt
- 2 teaspoon corn oil
- 2 teaspoon butter
- 1 clove garlic
- Sm. minced onion
- 1 pound shelled deveined shrimp
- 1 teaspoon dry parsley
- 2 sticks butter
- 1 pt. lite cream (or possibly half & half)
- 1/4 c. dry white wine
- 1 lemon
- 12 ounce. fresh pasta
- 1/2 pound grated Parmesan cheese
Directions
- Start boiling water for pasta. Use a large pot. Add in salt and oil to water. While the water is heating, put butter in a large frying pan. Turn on low flame. Heat butter till it melts. Add in the garlic and onion. When garlic and onion are tender, add in the shrimp. Toss often.
- Meanwhile, in a medium saucepan on a very low flame, add in butter. After butter is melted, add in cream or possibly half and half and stir. Put on simmer. When the shrimp starts turning pink, add in white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Do not overcook. Turn off flame and cover. Add in pasta to boiling water. Add in Parmesan to melted butter and cream. Stir often while pasta is cooking. (Fresh pasta should not take more than 3 min to cook. Follow directions on package.)
- Add in more Parmesan for a thicker sauce, less for thinner sauce. Drain pasta in colander. Put the pasta back in large pot, add in shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle parsley over top. Serve with a tossed salad and Italian bread. Serves 2 to 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 459 | |
| Calories from Fat 272 | 59% |
| Total Fat 30.89g | 39% |
| Saturated Fat 18.46g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 670mg | 28% |
| Potassium 228mg | 7% |
| Total Carbs 24.7g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.32g | 1% |
| Protein 20.0g | 32% |
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