| 1 | tablespoon olive or vegetable oil |
| 3/4 | lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed |
| 1 | medium green onion, thinly sliced (1 tablespoon) |
| 1 | clove garlic, finely chopped |
| 2 | teaspoons chopped fresh or 1/2 teaspoon dried basil leaves |
| 2 | teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes |
| 1 | tablespoon lemon juice |
| 1/8 | teaspoon salt |
| Grated Parmesan cheese, if desired |
Serve with...
Asparagus Risotto
Total Time:
45 min
| 1. | In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese. |
|
| This succulent shrimp dish is good as is, and it's also delicious served over hot cooked rice or fettuccine. |
|
| Shrimp is very perishable. Store it uncooked in the refrigerator no longer than 1 to 2 days. |
|
| Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done. |
Nutrition Information:
180 ( 70); 8g ( 1 1/2g, 0g); 240mg; 430mg; 1g ( 0g, 0g); 26g 10%; 6%; 6%; 25% 0 ; 0 ; 3 1/2 ; 1 1/2 0