Shrimp Pasta With Wine Sauce Dairy Free Recipe 45

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PASTA WITH SHRIMP AND WINE



Pasta With Shrimp and Wine image

This is one of the best pasta/seafood dishes I have ever tasted! I know the recipe came from a cookbook, but a friend gave it to me several years ago (xeroxed the page) and the title of the book doesn't appear. Sorry I can't give credit! I've made it with scallops, too, and it's just as good.

Provided by Wineaux

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces shrimp, shelled
1 cup onion, chopped
2 tablespoons butter
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon instant chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dried basil, crushed
2 medium tomatoes, peeled, seeded and chopped (1 cup)
10 ounces pasta, cooked
1/4 cup butter, melted
1/2 cup parmesan cheese, grated
1/2 cup parsley, snipped

Steps:

  • Thaw shrimp, if frozen.
  • In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
  • Stir in wine, bouillon granules, basil, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or until about 1/3 of the liquid is evaporated.
  • Halve shrimp lengthwise and add to wine mixture.
  • Cover and simmer about 5 minutes until shrimp is just tender.
  • Stir in tomatoes and heat through.
  • Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.

Nutrition Facts : Calories 646.8, Fat 26.6, SaturatedFat 13.9, Cholesterol 164.4, Sodium 1995.5, Carbohydrate 63.6, Fiber 4, Sugar 6, Protein 27.7

SHRIMP PASTA IN WHITE WINE SAUCE



Shrimp Pasta in White Wine Sauce image

This creates a thin sauce and therefore you will want some bread or a baguette to soak up the delicious sauce. can be served with rice as well. Picture is shown with home made Gnocchi.

Provided by danno 50

Categories     One Dish Meal

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 14

14 ounces medium raw shrimp or 400 g raw shrimp, tail on
1 cup water
1 tablespoon chicken base (preferably Better Than Bullion)
1 pinch saffron
2 tablespoons coconut oil or 2 tablespoons olive oil
3 large shallots, diced or 1 medium onion
2 garlic cloves, minced
1/2 cup white wine (preferably Pinot Grigio)
2 tablespoons dried parsley
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoons butter
1 1/2 tablespoons lemon juice
3 tablespoons parmesan cheese

Steps:

  • Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
  • Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
  • In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
  • Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
  • Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil).
  • Add butter and lemon juice. Once butter has melt, remove from heat and cover.
  • Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.

Nutrition Facts : Calories 316.9, Fat 19.6, SaturatedFat 13.8, Cholesterol 191.3, Sodium 924.8, Carbohydrate 7.7, Fiber 0.5, Sugar 0.8, Protein 21.1

SHRIMP PASTA WITH WINE SAUCE - DAIRY FREE RECIPE - (4/5)



Shrimp Pasta with Wine Sauce - Dairy Free Recipe - (4/5) image

Provided by jacewildman

Number Of Ingredients 9

8 Shrimp
1 shallot, diced
3 medium mushrooms, sliced
2 Tbls minced garlic
1 Cup olive oil
1 Cup white wine
2 Cups cooked penne pasta
Salt, red pepper flakes,and pepper to taste
1 Tbls fresh chopped parsley

Steps:

  • •Heat oil in skillet on medium. •Place shrimp, shallots, garlic and mushrooms in skillet and sauté until shrimp is cooked (4 - 5 minutes). •Add white wine and cooked penne and reduce by half. •Season with salt, pepper, and red pepper flakes. Finish with parsley for color.

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