Ingredients
4
4 servings
- •¼ cup butter
- •1 ½ teaspoons minced garlic
- •1 pound peeled and deveined medium shrimp
- •¼ cup chopped green onions
- •¼ cup dry white wine
- •⅓ cup heavy cream
- •2 tablespoons chopped fresh basil
- •2 roma (plum) tomatoes, chopped
- •1 pinch cayenne pepper, or to taste
- •salt and pepper to taste
Instructions
- Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
- Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.
Nutritional Facts
Per 4 servings
- Calories: 280
- Carbohydrate: 3g
- Fat: 20g
- Fiber: 1g
- Protein: 20g
- Sugar: 1g
Related Recipes
Lemon Pepper Shrimp with Mustard
Cognac Shrimp
Herbal Shrimp Delight with Beer Sauce
Lemon Shrimp Pasta
Lemony Garlic Shrimp with Pasta
Greek Shrimp Dish From Santorini
Roasted Shrimp
Shrimp Grain Bowl
Sautéed Shrimp
Best BBQ Shrimp Ever
Garlic Lemon Shrimp
