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White Wine Lemon Herb Shrimp Rotini

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White Wine Lemon Herb Shrimp Rotini
White Wine Lemon Herb Shrimp Rotini

This White Wine Lemon Herb Shrimp Rotini is similar to a Shrimp Scampi but with some extra herbs and tomatoes for extra flavor.

 

White Wine Lemon Herb Shrimp Rotini

White Wine Lemon Herb Shrimp Rotini

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This White Wine Lemon Herb Shrimp Rotini is similar to a Shrimp Scampi but with some extra herbs and tomatoes for extra flavor.
4.50 from 2 votes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 509 kcal

Ingredients
  

  • 1 16 ounce box of rotini
  • 4 Tbsp butter
  • 1 cooking onion chopped
  • 4 tsp garlic minced
  • 2 lbs shelled deveined shrimp
  • 6 tomatoes chopped
  • ½ cup white wine
  • juice of 1 lemon
  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • 1 tsp salt
  • ¼ tsp ground black pepper

Instructions
 

  • Cook the rotini in the large stockpot following the package instructions.  Drain the pasta and return it to the pot after it has finished cooking.
  • Meanwhile, melt the butter in the saucepan over medium heat.
  • Saute the onion and garlic in the butter until they are tender and translucent, about 5 minutes.
  • Add the tomatoes, wine, lemon juice, basil, parsley, salt and black pepper.
  • Bring the mixture to a boil.
  • Add the shrimp and cook, stirring frequently, until it has turned pink.
  • Stir the shrimp mixture into the rotini pasta in the stock pot.
  • Serve with grated parmesan cheese.

Notes

Pots:
large stockpot
large saucepan

Nutrition

Serving: 1 gCalories: 509 kcalCarbohydrates: 63.9 gProtein: 41.4 gFat: 9.8 gCholesterol: 263.6 mgSodium: 580.1 mgSugar: 4.7 g

Nutrition values are estimates only, using online calculators. Please verify using your own data.

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White Wine Lemon Herb Shrimp Rotini

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This post was originally published on September 3, 2015 but was updated with new content on April 20, 2022.


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2 Comments

  1. This is so good! I made it for Wade and I and he had two helpings. We enjoyed the left overs even more on the second day.

    1. I like the leftovers the next day, too. I think the pasta soaks up the flavor from the sauce and makes it taste even better.