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Ingredientes
- 1 lb Medium-size shrimp
- 2 Tbsp. Shallot
- 1 ounce Extra virgin olive oil
- 4 ounce Dry white wine
- 12 ounce Heavy cream
- 2 Tbsp. Honey
- 4 ounce Plum tomato
- Â Â Fresh basil
- Â Â Salt and pepper
- Â Â Fettucine
- Â Â Fresh basil sprigs
Direcciones
- Cook and drain fettucine; set aside. Lightly toss shrimp and shallots in warm extra virgin olive oil. Remove shrimp and hold hot. Deglaze pan with white wine and reduce. Add in cream and continue cooking till slightly thickened. Add in honey, tomatoes and minced basil; mix to blend. Return shrimp to sauce and season to taste with pepper and salt.
- Arrange equal portions of fettucine and saut[ed shrimp with honey-cream sauce on hot serving plates. Garnish with fresh basil sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 340 | 81% |
| Total Fat 38.61g | 48% |
| Saturated Fat 20.57g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 36mg | 2% |
| Potassium 174mg | 5% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.62g | 6% |
| Protein 2.14g | 3% |
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