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Add a photoServings: 4
Ingredients
- 1 lb Raw shrimp deshelled and deveined
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Butter or possibly Margarine
- 3 Tbsp. Minced parsley (Italian if possible)
- 2 x Garlic cloves, minced
- 1/2 tsp Crumbled dry mint, Or possibly
- 1 tsp - Fresh Mint, finely minced
- Â Â Salt and Pepper to taste
- 1Â 1/2 Tbsp. Fresh Lemon Juice
- 1 lb Cooked Fettucine
Directions
- HEAT OIL AND BUTTER IN SKILLET. When fat is warm, add in the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," which is turn pink, add in the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 Tbsp.. Taste, and if it needs more tang, add in salt and pepper and add in the other 1/2 Tbsp. lemon juice. Serve with warm fettucine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 111 | 97% |
| Total Fat 12.54g | 16% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 30mg | 1% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.18g | 0% |
| Protein 0.26g | 0% |
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