Sauteed Shrimp
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 2 | tablespoons |
shallots
|
|
| 1 | ounce |
olive oil
|
|
| 4 | ounces |
white wine
dry |
|
| 12 | ounces |
heavy whipping cream
|
|
| 2 | tablespoons |
honey
|
|
| 4 | ounces |
italian plum (roma) tomatoes
|
|
| 1 | x |
basil
fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
pasta, fettuccine
|
*
|
| 1 | x |
basil
sprigs, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 3E+1 | ml |
shallots
|
|
| 28.9 | ml/g |
olive oil
|
|
| 115.6 | ml/g |
white wine
dry |
|
| 346.8 | ml/g |
heavy whipping cream
|
|
| 3E+1 | ml |
honey
|
|
| 115.6 | ml/g |
italian plum (roma) tomatoes
|
|
| 1 | x |
basil
fresh |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
pasta, fettuccine
|
*
|
| 1 | x |
basil
sprigs, fresh |
*
|
Directions
Cook and drain fettucine, set aside.
Lightly toss shrimp and shallots in hot olive oil.
Remove shrimp and hold warm.
Deglaze pan with white wine and reduce.
Add cream and continue cooking until slightly thickened.
Add honey, tomatoes and chopped basil, mix to blend.
Return shrimp to sauce and season to taste with pepper and salt.
Arrange equal portions of fettucine and sautéd shrimp with honey-cream sauce on warm serving plates.
Garnish with fresh basil sprigs.
