Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup olive oil
- 3 cloves garlic, minced
- 1 lb shrimp, peeled, deveined and remove tails
- ⅔ cup clam juice or chicken broth
- ⅓ cup dry white wine
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp each lemon juice and chopped parsley
- ¼ tsp each dried basil leaves and dried oregano leaves, crushed
- 1 package linguine pasta (8 ounces) cooked and drained
Directions
Heat oil in large skillet over medium-high heat.
Add garlic; reduce heat to low.
Simmer until garlic is tender.
Add shrimp in same skillet and cook over medium-low heat until opaque.
Remove; reserve liquid in pan.
Add clam juice (I use the chicken broth when I’m out of clam juice); bring to a boil.
Add wine; cook over medium-high heat 3 minutes, stirring constantly.
Reduce heat to low; add cream, stirring constantly.
Add cheese; stir until smooth.
Cook until thickened.
Add shrimp to sauce.
Heat through.
Add remaining except linguine.
Pour over linguine in large bowl; toss gently to coat.
Serve with additional grated Parmesan cheese, if desired.
Category:Shrimp Recipes
Category:Heavy cream Recipes
Category:Parmesan cheese Recipes
Category:Linguine Recipes