RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1723
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| Recipe Name: |
Shrimp Scampi |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf minced
1 Tablespoon oil, olive
-1 fl oz tabasco
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Directions:
In a large frying pan, melt butter over medium heat. Stir in oil, onion, garlic, salt and lemon juice. Cook until boiling. Pat shrimp dry with a paper towel and add to mixture in frying pan.
Cook stirring occasionally until shrimp turns pink, about 5 to 7 minutes. Blend in parsley, zest and Tabasco. Serve over cooked rice or linguini and garnish with lemon wedges. |
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| Nutrition per Serving: |
| Calories: |
320 |
Total Carbs: |
5.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
172.0 |
Fat: |
22.5 |
Protein: |
23.07 |
| Fiber: |
1.68 |
Sodium: |
10.44 |
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