• 3 tablespoons Dierbergs butter
• 2 to 3 cloves garlic, minced
• 1 package (16 ounces) Ultra Pure (26 to 30 count) shrimp, thawed, peeled leaving tails intact, and deveined
• 1 cup heavy whipping cream
• ¼ cup dry white wine
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dierbergs flour
• 1 teaspoon chicken base
• ¼ teaspoon ground white pepper
• ½ cup grated parmesan cheese (divided)
• 2 packages (9 ounces each) Dierbergs Fresh Angel Hair Pasta, cooked according to package directions and drained
• 2 tablespoons chopped fresh parsley

In large skillet, melt butter over medium-low heat. Add garlic; cook stirring often 1 to 2 minutes.

 

Add shrimp; cook stirring frequently until shrimp are pink and opaque throughout, about 4 to 6 minutes. Place shrimp in bowl; set aside.

 

In same skillet, whisk cream, wine, lemon peel and juice, flour, chicken base, and white pepper into drippings; cook over low heat whisking constantly until reduced and slightly thickened, about 4 to 5 minutes. Stir in ¼ cup of the parmesan.

 

Divide pasta evenly among 4 dinner plates. Top with sauce and shrimp. Garnish with remaining parmesan and fresh parsley.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 771
Cholesterol: N/A
Fat: 36 g
Sodium: 816 mg
Carbohydrates: 68 g
Protein: 35 g
Fiber:
Saturated Fat: 31 g