Shrimp with Sun-Dried Tomato Cream Sauce

 

Ingredients

• 1 pound raw shrimp (26-30 count), peeled and deveined
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• ½ cup finely chopped shallots
• ½ cup dry white wine
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Sprinkle shrimp with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until pink and just cooked through, 1 to 2 minutes per side. Transfer to a plate.

Step 2

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the shrimp to the pan and turn to coat with the sauce. Serve the shrimp topped with the sauce and parsley.

Nutrition Facts

Serving Size: 3 Oz. Shrimp & 1/4 Cup Sauce Per Serving: 271 calories; fat 14g; cholesterol 217mg; sodium 335mg; carbohydrates 9g; dietary fiber 2g; protein 25g; sugars 3g; niacin equivalents 1mg; saturated fat 7g; vitamin a iu 800IU; potassium 670mg.