Shrimp Diane On Pasta(Makes 2 Servings)
A flavorful shrimp dish cooked in a rich butter and herb sauce, perfect for seafood lovers and elegant dinners, served over pasta, rice, or with French bread.
Ingredients
- 1 lb. medium headless shrimp ⓘ
- 6 Tbsp. canned chicken stock ⓘ
- 1 1/2 sticks unsalted butter ⓘ
- 1/4 c. very finely chopped green onions ⓘ
- 3/4 tsp. salt ⓘ
- 1/2 tsp. minced garlic ⓘ
- 1/2 tsp. cayenne red pepper ⓘ
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. dried sweet basil leaves
- 1/4 tsp. dried thyme leaves ⓘ
- 1/8 tsp. dried oregano leaves ⓘ
- 1/2 lb. mushrooms ⓘ
- 3 Tbsp. chopped fresh parsley ⓘ
- French bread, pasta or rice ⓘ
Instructions
- Rinse and peel the shrimp; refrigerate until needed.
- In a large skillet, melt 1 stick of butter.
- When almost melted, add green onions, salt, minced garlic, cayenne red pepper, white pepper, black pepper, dried basil, thyme, and oregano; stir well.
- Add the shrimp and sauté just until they turn pink, about 1 to 2 minutes.
- Add the mushrooms and 1/4 cup of chicken stock, then add the remaining 4 tablespoons butter in chunks and continue cooking.
- Before the butter chunks are completely melted, add the chopped parsley and the remaining 2 tablespoons of chicken stock.
- Continue cooking and shaking the pan until all ingredients are mixed thoroughly and the butter sauce reaches a creamy consistency.
- Serve over pasta, rice, or with French bread on the side.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of canned. If you prefer a spicier kick, increase the cayenne pepper. You can also substitute shrimp with chicken for a different protein option. Fresh garlic will enhance the taste, but garlic powder is a quick alternative. Ensure the shrimp are not overcooked to maintain their tenderness.
Serving Suggestions
Serve Shrimp Diane over your choice of pasta, rice, or alongside slices of toasted French bread to soak up the delicious sauce. A simple green salad or steamed vegetables make excellent side dishes. This dish pairs beautifully with Nancy'S Throwaway Soup for a complete meal experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken stock to loosen the sauce. Avoid microwaving as it can make the shrimp rubbery. For best results, consume leftovers promptly.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Diane On Pasta(Makes 2 Servings) contains roughly 2233 calories, with 28g protein, 224g carbohydrates, and 155g fat. It is an excellent source of vitamin A (228% of the Daily Value), dietary fiber (189% of the Daily Value), and iron (166% of the Daily Value). Note that it is relatively high in sodium, at 1785mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but be sure to thaw them completely and pat them dry before cooking. This prevents excess water from affecting the sauce consistency. Also, ensure they are deveined for a better texture and flavor.
What can I substitute for mushrooms?
If you’re not a fan of mushrooms, you can replace them with diced bell peppers or zucchini. Both add a nice texture and flavor to the dish. Alternatively, omit them altogether and increase the amount of shrimp for a more shrimp-focused meal.
How can I make this dish lighter?
To lighten the dish, you can reduce the amount of butter used and substitute half-and-half or low-fat cream for the sauce. Additionally, using whole wheat pasta or zucchini noodles can also make the meal healthier while still being satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).