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Garlic Butter Shrimp Pasta

CRAVING TASTY(25)
kaitlyn: "Switched light cream to 1/2 cup heavy cream and h…" Read More
13Ingredients
50Minutes
430Calories
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Garlic Butter Shrimp Pasta

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Ingredients

US|METRIC
6 SERVINGS
  • 1 lb. shrimp (peeled, deveined, tails on)
  • 5 Tbsp. butter
  • 5 cloves garlic (pressed)
  • 2 Tbsp. minced shallots
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tsp. red chili pepper (minced)
  • 1 cup light cream
  • 8 oz. pasta (uncooked; fettuccini recommended)
  • 1/4 tsp. black pepper (freshly ground)
  • 1/2 tsp. kosher salt
  • 1 1/2 Tbsp. Worcestershire sauce
  • 1 Tbsp. parsley (chopped)
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    NutritionView More

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    430Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories430Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol165mg55%
    Sodium460mg19%
    Potassium400mg11%
    Protein22g43%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A15%
    Vitamin C8%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(25)

    Reviewer Profile Image
    kaitlyn 6 days ago
    Switched light cream to 1/2 cup heavy cream and half cup milk, 1/2 an onion instead of shallots, alsoput in 1 tsp crushed red pepper instead of peppers( which I’ll likely still skip next time cause it was room spicy for me, otherwise I’d make this again
    Reviewer Profile Image
    Brandon Armendariz 19 days ago
    Delicious! Fantastic flavor profile!
    Reviewer Profile Image
    Johnathan Smith 2 months ago
    It was great I had to add a lil more heat I like a spicy kick
    Reviewer Profile Image
    Kerri Baughman 2 months ago
    Delicious!! I added shredded parm at the end to thicken it up!!
    Reviewer Profile Image
    Ana Losa 2 months ago
    Very good, but very hot.
    Reviewer Profile Image
    Alyssa Cunning 3 months ago
    It was very good! I had to substitute the white wine for vegetable broth and a tablespoon of lemon juice, and the light cream for 2 tablespoons of sour cream + 3/4 cup 2% milk, and the fresh red chili pepper for crushed red pepper flakes, and the shallots for yellow onion 😂😂 But it was still SO amazing! I will make it again!
    Reviewer Profile Image
    Micheal 4 months ago
    Yum.. So easy to make and so pleasing on the palate…a yum all round. Thank you 🤤
    Reviewer Profile Image
    Alonzoboyd 4 months ago
    good. Better with parmesan!
    Reviewer Profile Image
    Rebecca Hood 5 months ago
    My family enjoyed this recipe. I will cook it again, but I will tweek it by adding spinach and/or chicken.
    Reviewer Profile Image
    Aimee Lang 6 months ago
    Holy moly! My husband and I absolutely loved this!!!! It is really delicious! I removed the tails, personal preference and I went a little heavy on the hot peppers accidentally but still was so good! I also added cornstarch to thicken. Wow!! This one is a keeper! I served with spaghetti, would be good with any pasta I think!
    Reviewer Profile Image
    Jessica DeWitt 7 months ago
    Our household really enjoyed it. I’d say the amount of sauce could handle more pasta, if you are wanting larger portions. Will likely make it again. I like the idea below of adding mushrooms!
    Reviewer Profile Image
    Toni Rendano 7 months ago
    I have made this before, but today I am going to add mushrooms and peas.
    Reviewer Profile Image
    Jiaani 7 months ago
    Very good didn’t change it at all
    Reviewer Profile Image
    Colleen Pertile 8 months ago
    Fabulous!!!! Will make this yummy, simple but elegant dish again
    Reviewer Profile Image
    Angel H. 8 months ago
    Great recipe. I switched to heavy whipping cream, added asparagus and mushrooms and some shredded parmesan. Will make again.
    Reviewer Profile Image
    canja j. 8 months ago
    Delish recipe. Cut red pepper flakes to 1/2 tsp. and cut wine to 1/2 cup. Used a little corn starch at the end to thicken sauce. Flavors play well together. Will make again.
    Reviewer Profile Image
    Marie B. 9 months ago
    I loved it and so did everyone else. I added Calamari. Will definitely make this again. My guests asked for the recipe 😁
    Reviewer Profile Image
    Freida 9 months ago
    Fantastic! Flavorful and quite easy!
    Reviewer Profile Image
    Rachel Scheidt 10 months ago
    Great! I don't know how it's supposed to thicken at all with no thickening agent in it though, so I added a little corn starch. Awesome flavor! We sprinkled some fresh Parm on top.
    Reviewer Profile Image
    Cynthia Vourganas 10 months ago
    Well don’t think it needed the onion and three tbs of butter prevented the shrimp from getting nicely brown, they just cooked in their own juices really. When I added the light cream it slightly curdled and I’m not sure if it was the wine or the Worcester sauce that caused the curdling. It was light though. I’ll try again with my changes above and see if this Recipe is worth saving
    Reviewer Profile Image
    Amie B. a year ago
    My husband wanted a garlicky shrimp with pasta dinner and this met the criteria. He really enjoyed it! Thank you so much.
    Reviewer Profile Image
    Riley Gilleland a year ago
    Delicious! Gonna triple the recipe next time, since there is so many of us and so good!
    Reviewer Profile Image
    Jeffrey Mayhew a year ago
    A hit. I was mot sure the flavor with then chili pepper, but it was very good. Not hot or spicy at all. Maybe use cream instead too.
    Reviewer Profile Image
    Travis Gardner a year ago
    was a little different with the taste but it was definitely delicious 🤤
    Reviewer Profile Image
    Dave Patrick 2 years ago
    Absolutely delicious. Made several times already and making again tonight. Going to add sliced fresh mushrooms and frozen sweet peas. Great additions.

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