Directions:
- Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until JUST pink. Transfer to platter. Keep warm. Add shallot and garlic to skillet and saute 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until reduced by half, stirring frequently. Add cream and boil until reduced by half, stirring occasionally. Remove from heat and add butter, whisking until melted. Season with salt and pepper. Mound fettuccine on plates and top with shrimp and sauce.
- NOTE: To make this gluten-free, just use gf fettucine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 660.81 Kcal (2767 kJ) | ||
| Calories from fat | 468.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.08g | 80% | |
|---|---|---|---|
| Cholesterol | 111.75mg | 37% | |
| Sodium | 986.27mg | 41% | |
| Potassium | 358.59mg | 8% | |
| Total Carbs | 37.94g | 13% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 10.19g | 20% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 190.46 Kcal (797 kJ) | ||
| Calories from fat | 135.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 80% | |
|---|---|---|---|
| Cholesterol | 32.21mg | 37% | |
| Sodium | 284.27mg | 41% | |
| Potassium | 103.35mg | 8% | |
| Total Carbs | 10.93g | 13% | |
| Sugars | 1g | 14% | |
| Dietary Fiber | 0.56g | 8% | |
| Protein | 2.94g | 20% | |
| Vitamin C | 5.1mg | 29% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 16.6mg | 6% | |
* 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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