Sautéed Shrimp Italiano
Whether you make this for guests or a for quick weeknight meal, this dish is on the table in just 15 minutes. Just a few simple ingredients but the result is a dish with layers of fabulous flavor - spicy, savory and sweet all tied together with our delicious sauce. If you don’t have any wine on hand, don’t worry. It tastes just as good if you leave it out. Serve with some crusty bread to sop up every bit of the delicious sauce!
Ingredients
1 tablespoon olive oil
1 pound uncooked shrimp (21/25 count per pound- sometimes called jumbo), peeled and deveined
2 cloves garlic, minced
0.5 cup white wine (We used chardonnay)
1.5 cups Prego® Traditional Italian Sauce
1 tablespoon chopped fresh parsley
1 teaspoon crushed red pepper
1 pound uncooked shrimp (21/25 count per pound- sometimes called jumbo), peeled and deveined
2 cloves garlic, minced
0.5 cup white wine (We used chardonnay)
1.5 cups Prego® Traditional Italian Sauce
1 tablespoon chopped fresh parsley
1 teaspoon crushed red pepper
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes, stirring often.
Add the wine and cook for 3 minutes.
Stir the sauce, parsley and crushed red pepper in the skillet and cook until the shrimp are cooked through. Season to taste.
Add the wine and cook for 3 minutes.
Stir the sauce, parsley and crushed red pepper in the skillet and cook until the shrimp are cooked through. Season to taste.
Sautéed Shrimp Italiano
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Whether you make this for guests or a for quick weeknight meal, this dish is on the table in just 15 minutes. Just a few simple ingredients but the result is a dish with layers of fabulous flavor - spicy, savory and sweet all tied together with our delicious sauce. If you don’t have any wine on hand, don’t worry. It tastes just as good if you leave it out. Serve with some crusty bread to sop up every bit of the delicious sauce!
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes, stirring often. Add the wine and cook for 3 minutes.Stir the sauce, parsley and crushed red pepper in the skillet and cook until the shrimp are cooked through. Season to taste.
Ingredients
1 tablespoon olive oil1 pound uncooked shrimp (21/25 count per pound- sometimes called jumbo), peeled and deveined2 cloves garlic, minced0.5 cup white wine (We used chardonnay)1.5 cups Prego® Traditional Italian Sauce1 tablespoon chopped fresh parsley1 teaspoon crushed red pepper
