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Ingredientes
- 1 1/2 lbs extra-large shrimp, peeled and deveined
- salt and pepper
- 2 Tbsp olive oil
- 10 garlic cloves, minced
- 3/4 cup white wine
- 1 14.5-oz can diced tomatoes
- 1/2 cup finely chopped fresh basil
- 4 Tbsp unsalted butter, cut into pieces
- 2 Tbsp capers, drained and minced
- 1 tsp lemon juice
Direcciones
- Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until just smoking. Add shrmp and cook until lightly browned, about 1 minute per side. Transfer to plate.
- Add remaining oil, garlic, and 1/2 tsp pepper to empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes and simmer until slightly thickened, about 5 minutes.
- Off heat, whisk in basil, butter, capers, and lemon juice. Add shrimp and any accumulated juices to skilley. Cover and let sit until shrimp are heated through, about 5 minutes.
- Season with salt and pepper, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 162 | 74% |
| Total Fat 18.41g | 23% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 200mg | 8% |
| Potassium 172mg | 5% |
| Total Carbs 5.64g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.61g | 1% |
| Protein 1.1g | 2% |
