Sautéed Shrimp with Garlic & White Wine
This dish cooks in less than 15 minutes and is simple to make. The sauce is so versatile, and the sautéed shrimp can be served as a side dish, appetizer, or for dinner with a pasta of your choice.
This dish cooks in less than 15 minutes and is simple to make. The sauce is so versatile, and the sautéed shrimp can be served as a side dish, appetizer, or for dinner with a pasta of your choice.
For a low-carb alternative, serve it alongside fresh or cooked vegetables like zucchini, stemmed cauliflower, beets, butternut squash, or carrots. These are just a few of my favourites, but the choices are endless. You can also serve it with sweet potato pasta.
Shrimp is a good source of protein. It’s low in calories and high in vitamins and minerals. Some health benefits are derived from the omega-6 and omega-3 fatty acids and astaxanthin antioxidants contained within it. It’s considered food for the heart and brain.
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic (thinly sliced)
- 3 shallots (thinly sliced)
- 1 cup fresh parsley (minced)
- 48 raw shrimp (medium to large, shells on)
- 1 cup white wine
- 1/4 teaspoon salt
- 1 chili pepper (thinly sliced)
In a large skillet combine the olive oil, garlic, shallots and chili pepper (optional). Cook for 5 minutes on medium heat stirring continuously until the garlic is tender, being careful not to burn the garlic. Add the shrimp, stir, and cook for 5 minutes or until shrimp is opaque.
Add the wine, salt, and half of the fresh parsley. Simmer for 5 minutes. Add the remaining fresh parsley and stir it so it’s evenly distributed.
Serve shrimp in a medium bowl accompanied with crusty bread or over stemmed cauliflower.
Servings 4
- Amount Per Serving
- Calories 241.5kcal
- % Daily Value *
- Total Fat 14.42g23%
- Saturated Fat 2.15g11%
- Cholesterol 96mg32%
- Sodium 584.75mg25%
- Potassium 314.3mg9%
- Total Carbohydrate 6.14g3%
- Dietary Fiber 0.77g4%
- Sugars 0.75g
- Protein 10.98g22%
- Vitamin K 259.39 mcg
- Thiamin 0.5 mg
- Riboflavin 0.02 mg
- Niacin 0.46 mg
- Vitamin B6 0.26 mg
- Pantothenic Acid 0.25 mg
- Phosphorus 44.9 mg
- Copper 0.11 mg
- Manganese 0.24 mg
- Vitamin A 27.75%
- Vitamin C 68.25%
- Calcium 4.5%
- Iron 9.5%
- Selenium 1.11mcg
- Zinc 0.4mg
- Magnesium 20.06mg
- Vitamin E 2.16mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
TIP: If you prefer pasta, remove the shrimp and add 1/2 cup of crushed tomatoes to the sauce, cook for 3 minutes and sprinkle parmesan cheese to enhance all those flavours. It’s so delicious.
TIP: Do not discard the shells. Not only do they contain a lot of vitamins, they make an excellent fish broth. Just freeze them until you’re ready to make your broth. Drop them into boiling water for 10 minutes, remove the shells and create your next dish.
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