4 Serves
40 Mins
Peel and devein the jumbo shrimp, then pat them dry with paper towels.
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Vitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
390 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
568 mg / 1,250 mgPotassium
1053 mg / 4,700 mgSodium
572 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
288 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat extra virgin olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and season with salt and pepper, cooking until pink and opaque. Remove shrimp from the pan and set aside.
In the same skillet, sauté minced garlic and chopped onion until fragrant, then stir in sun-dried tomatoes.
Pour in the heavy cream and bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce thickens.
Return the cooked shrimp to the pan, toss to coat in the sauce, and garnish with fresh basil before serving.
25
g95
g20
g
Yemeni
