The Pioneer Woman Tasty Kitchen
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Rosemary Shrimp in a White Wine Sauce

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Level: Easy

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Description

A light yet satisfying meal for two.

Ingredients

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 8 whole Large Shrimp, Peel And Tail Removed And Deveined
  • ½ teaspoons Rosemary, Chopped Fine
  • ¼ cups White Wine
  • Salt And Pepper, to taste

Preparation

Heat butter and oil in a pan over medium/high heat and toss in the shrimp and salt and pepper to taste. When the shrimp are pink and just about done on one side, sprinkle with half the rosemary and turn them to cook on the other side. Slowly add the wine and sprinkle the shrimp with the remaining rosemary. Cook on a medium high heat until shrimp are done and most of the sauce has reduced (about 5 minutes or so).

Place the shrimp over your preference of pasta or rice, and pour the remaining sauce over the shrimp and pasta.

You can serve the shrimp on top of couscous, pasta, rice or whatever you like. I prefer to serve the shrimp with orzo and spinach.

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