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Add a photoShrimp sauteed with shallot and garlic, sauced with white wine, red pepper and Roma tomato. Two pans but very quick!
Ingredients
- 16 Shrimp, 21-25 size peeled and deveined
- 1 shallot, peeled and minced
- 1 tsp minced garlic
- 1 Roma tomato, seeded and diced
- 1 cup dry white wine
- 1/4 tsp crushed red pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 8 oz capellini
- fresh grated parmigiano reggiano
- salt and pepper to taste
Directions
- in four quart saucepan bring 3 qts salted water to boil
- in 12 inch nonstick skillet melt butter with 2 tbsp olive oil
- saute shallot and garlic til they begin to brown, lower heat
- add shrimp and saute about 2 minutes on one side
- turn shrimp and saute about 1 minute
- add white wine and red pepper
- add capellini to boiling water and cook about 3 1/2 minutes
- remove shrimp from sauce and return to high heat to reduce
- before pasta is done add about 1/4 cup of the pasta water to thicken sauce
- when pasta is al dente drain and toss with 1 tbsp olive oil
- return shrimp to sauce and add diced Roma tomato
- portion pasta in two dishes and top with shrimp and sauce
- top dish with fresh grated parmigiano reggiano
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 2 servings | |
| Calories 912 | |
| Calories from Fat 335 | 37% |
| Total Fat 37.99g | 47% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 392mg | 16% |
| Potassium 547mg | 16% |
| Total Carbs 90.31g | 24% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.85g | 3% |
| Protein 30.07g | 48% |
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