Shrimp in Tomato Cream Sauce
Easy Fettuccine
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 3 Tbsp butter
- 2 Tbsp minced garlic
- 2 lb peeled and deveined large raw shrimp
- 2 pints grape tomatoes
- 1½ cups heavy cream
- 1 Tbsp minced fresh tarragon
Instructions
- Melt butter in a large skillet over medium heat; add garlic, and cook 30 seconds .
- Season shrimp with salt and pepper, if desired. Add shrimp to skillet, in batches if needed, and cook 2 minutes per side or until just done. Remove from skillet and keep warm.
- Add tomatoes, and cook, stirring occasionally, 5 minutes. Add cream; bring to a boil, reduce heat and simmer 8 minutes or until slightly thickened. Return all shrimp to skillet; cook 2 minutes or until thoroughly heated. Stir in tarragon.
Side Dish Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
Side Dish Instructions
- Prepare pasta according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
398
|
246
|
644
|
| Fat (g) | 29 | 2 | 31 |
| Sat. Fat (g) | 18 | 0 | 18 |
| Protein (g) | 24 | 9 | 33 |
| Carb (g) | 12 | 46 | 58 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 306 | 184 | 490 |
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