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13Ingredients
20Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. shrimp (peeled and devined)
- 10 oz. pasta (cooked)
- 1 Tbsp. olive oil
- 2 shallots (finely minced)
- 2 cloves garlic (finely minced)
- 1/2 tsp. red pepper flakes
- 1 cup chicken stock
- 1/2 cup half n half (or whole mik or heavy cream)
- 1/3 cup sun dried tomatoes (chopped)
- 1/4 cup Parmesan cheese
- 2 tsp. Italian seasoning
- salt
- pepper
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Directions
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium630mg26% |
| Potassium810mg23% |
| Protein34g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ellen 2 years ago
Good… i tend to take a recipe and make it my own. The way these directions are stated you definitely want the big shrimp. I used 13-15 ct shrimp but took them out after cooking… otherwise they’re going to be too tough. I let the sauce simmer on its own with the sun dried tomatoes plus herbs and turn off the heat and fold in the reg-parm cheese i used. Then add pasta then add shrimp back in. Pretty good.