Shrimp in Sun-Dried Tomato Sauce
Ingredients
- 1 (16-oz) box Barilla® Thin Spaghetti
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 lb peeled and deveined, large raw shrimp
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1½ cups chicken broth
- ½ cup sun dried tomatoes in oil, coarsely chopped
- ¼ cup heavy cream
- ¼ cup chopped fresh basil
- 1 cup freshly grated Parmesan cheese
Instructions
- Melt butter with oil in a large, deep skillet over medium-high heat. Add shrimp, and cook 3 minutes or until shrimp are almost done. Remove from skillet, and set aside.
- Add shallots and garlic to skillet; cook until just tender. Stir in broth and tomatoes; bring to a simmer, and cook 10 minutes or until broth is reduced by half. Stir in cream; cook 5 minutes.
- Meanwhile, cook pasta according to package directions; drain.
- Return shrimp to skillet and cook 1 minute or until shrimp are done. Add hot cooked pasta; toss. Sprinkle servings with cheese and basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
608
|
608
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 40 | 40 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 835 | 835 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
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