RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3145
| View Recipe |
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| Recipe Name: |
Brown-Butter Shrimp - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
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: |
$1.78
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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:
1 Pound shrimp, 26-30 (large) peeled and deveined
2 Tablespoons parsley, flat-leaf chopped
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Directions:
In a bowl, season shrimp with salt and pepper; set aside.
In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 3 to 4 minutes. It will start to smell nutty and begin foam.
Turn heat up to medium-high. Add shrimp and cook until pink, 2 minutes per side.
Scrape the browned bits off of the bottom of the pan with a wooden spoon. Stir in garlic and baby spinach, and toss until spinach begins to wilt.
Add the pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined. Check for seasonings and add more salt and pepper, if needed.
Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
494 |
Total Carbs: |
69.9 |
Net Carbs: |
65.0 |
| Cholesterol: |
337.8 |
Fat: |
18.6 |
Protein: |
27.26 |
| Fiber: |
4.90 |
Sodium: |
353.55 |
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