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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 x onion - (5 to 6 ounce) peeled, minced
- 3 x garlic cloves pressed or possibly chopped
- 1 c. whipping cream
- 1 can diced tomatoes - (14 ounce)
- 1 lb shrimp - (51/60 ct) peeled, deveined, and rinsed
- 1 Tbsp. minced Italian or possibly curly parsley Salt to taste Freshly-grnd black pepper to taste
- 1 lb fresh fettuccine
Directions
- In a covered 5- to 6-qt pan over high heat, bring about 3 qts water to a boil.
- Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir oil, onion, and garlic till onion is limp, about 5 min.
- Add in cream and tomatoes (with juice) to frying pan. Bring to a boil over high heat. Add in shrimp and stir often till pink, 3 to 4 min. Add in parsley and salt and pepper to taste. Remove from heat and keep hot.
- When shrimp is in pan, add in fettuccine to boiling water and cook just till pasta is tender to bite, 3 to 4 min. Drain well; return pasta to pan.
- Stir shrimp mix with pasta.
- This recipe yields 4 servings.
- Comments: When Ana Maria Osorio's special dinner guest asked for the name of the dish she had just served him, she responded, "I Love You Very Much." He was delighted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 692 | |
| Calories from Fat 160 | 23% |
| Total Fat 18.24g | 23% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 255mg | 11% |
| Potassium 611mg | 17% |
| Total Carbs 90.75g | 24% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.24g | 3% |
| Protein 39.08g | 63% |
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