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Ingredientes
- 1/3 c. Extra virgin olive oil
- 4 lrg Cloves garlic, more or possibly less to taste, chopped
- 1 tsp Dill
- 1/2 stk butter
- 1/2 c. Dry white wine
- 1Â 1/2 lb Medium shrimp, peeled and deveined
- 8 c. Water, for boiling shrimp
- 1 lb Pasta - capellini or possibly linguini
- 1 pch Salt, to taste
- 1 pch Fresh-grnd black pepper, to taste
- 2 sm Red chilies, dry, split
- 3 Tbsp. Lemon juice
- 1 Tbsp. Lemon zest
- 3 Tbsp. Fresh parsley, minced
Direcciones
- Boil water. Immerse shrimp with shell on; cook 2 - 3 min till pink.
- Remove and drain. Let shrimp cold, peel and devein. Split shrimp lengthwise, but leave tail attached (Butterfly).
- Bring water to boil in large kettle, add in 1 Tbsp. of extra virgin olive oil. Begin cooking pasta when water is at a rolling boil.
- In a large skillet, over medium heat, add in remaining extra virgin olive oil and saute/fry split chiles and garlic. Remove pepper pcs when garlic is golden brown; add in butter. As soon as the butter is melted, add in dill and wine.
- Add in the shrimp. They will reheat and finish cooking very quickly. The pasta and shrimp should finish cooking about the same time. Drain pasta. Toss shrimp with pasta, add in lemon juice, zest and parsley. You could also serve the shrimp over the pasta instead of tossing.
- Serve with crusty Italian bread, peas and white wine!
- NOTES : Shrimp in a butter-rich, garlic, lemon and white wine sauce; served with pasta. Italian favorite based on the Greek origin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 851g | |
| Recipe makes 4 servings | |
| Calories 897 | |
| Calories from Fat 301 | 34% |
| Total Fat 34.17g | 43% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 402mg | 17% |
| Potassium 688mg | 20% |
| Total Carbs 89.99g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.47g | 3% |
| Protein 49.95g | 80% |
