Directions:
- Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.98 Kcal (3676 kJ) | ||
| Calories from fat | 516.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.41g | 88% | |
|---|---|---|---|
| Cholesterol | 88.66mg | 30% | |
| Sodium | 2135.63mg | 89% | |
| Potassium | 269.03mg | 6% | |
| Total Carbs | 72.74g | 24% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 8.6mg | 48% | |
| Calcium | 157.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 309.98 Kcal (1298 kJ) | ||
| Calories from fat | 182.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.27g | 88% | |
|---|---|---|---|
| Cholesterol | 31.3mg | 30% | |
| Sodium | 754.02mg | 89% | |
| Potassium | 94.99mg | 6% | |
| Total Carbs | 25.68g | 24% | |
| Sugars | 0.55g | 6% | |
| Dietary Fiber | 2g | 23% | |
| Protein | 5.02g | 28% | |
| Vitamin C | 6.7mg | 32% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 3mg | 48% | |
| Calcium | 55.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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