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$4.58 per serving
1 likes
Ready in 20 minutes
Spoonacular Score: 40% 
If you want to add more pescatarian recipes to your collection, Lemon, White Wine & Herb Shrimp might be a recipe you should try. One portion of this dish contains approximately 38g of protein, 24g of fat, and a total of 498 calories. For $4.58 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. Head to the store and pick up shrimp, linguini, juice of lemon, and a few other things to make it today. It works best as a main course, and is done in approximately 20 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Roasted Lemon Pepper Herb Chicken Thighs with Lemon Wine Pan Sauce, Chicken With White Wine And Herb Sauce, and Herb-Grilled Shrimp Skewers with Lemon-Herb Feta.
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Torresella Pinot Grigio with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
A clear, dry white wine with a pale straw color. It is smooth, delicate, fresh and well balanced with characteristic mellow aroma. Excellent with fish and light soups.Alcohol Level: 11.67%
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!
If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.
When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.
The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
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