RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1983
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| Recipe Name: |
Shrimp in Chardonnay Sauce |
| Source: |
Unknown |
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: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| 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 oil, olive
1 to taste salt and pepper
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Directions:
In a large skillet, heat oil and add green onions. Sauté for 1 minute. Add garlic and parsley, sauté for 10 seconds before adding wine. Add thyme, basil and shrimp. Sauté for 3 to 5 minutes or until shrimp are pink and firm. If pan becomes dry, add a little bit more wine.
Remove shrimp and put aside. Add clam juice. Reduce by 1/3 and then place shrimp back into pan. Pour over cooked pasta and sprinkle with Parmesan cheese. |
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| Nutrition per Serving: |
| Calories: |
259 |
Total Carbs: |
11.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
178.2 |
Fat: |
10.5 |
Protein: |
27.68 |
| Fiber: |
4.47 |
Sodium: |
18.53 |
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