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Recipe
Shrimp Pasta with Sun dried tomatoes Recipe
Great winter-time shrimp pasta dish with sun dried tomato and cream sauce (serves 4-6)
| Prep time: 20 Minutes |
Italian
|
| Cook time: 15 Minutes |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 481 | |
| Calories from Fat 268 | 56% |
| Total Fat 30.34g | 38% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 1147mg | 48% |
| Potassium 814mg | 23% |
| Total Carbs 20.05g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 11.61g | 8% |
| Protein 32.12g | 51% |
Ingredients Convert Measures
- 2 tbsp olive oil
- 1 lb large shrimp, peeled & deveined
- ¼ tsp white pepper
- ¼ cup green onion, chopped
- 2 medium cloves garlic, minced
- 1 cup heavy cream
- ¾ cup chicken stock
- ½ cup vermouth
- 1/3 cup sun-dried tomatoes, slivered
- 1 tbsp tomato pasted
- 1 tsp dried basil
- 12 ounces linguine or spaghetti
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
Directions
- Heat oil in large skillet over medium-high heat. Sprinkle shrimp with white pepper. Saute shrimp, green onion and garlic 2 minutes. Transfer to a separate dish, cover with foil and set aside. Reduce heat to medium. To the same pan, add cream, chicken stock, vermouth, sun-dried tomatoes, tomato paste and basil. Cook at a rolling boil until reduced and thickened, 5 to 7 minutes. Return shrimp mixture to pan. Cook 2 to 3 minutes to heat through.
- Meanwhile cook pasta according to package directions. Drain well. Transfer pasta to a large serving dish. Add sauce, feta cheese and parsley. Toss well and serve immediately.
February 22, 2008 12:29