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.
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
Fish fillets simmer quickly in a deliciou...
Cooking a fish dish that the family will l...
Creamy potato soup is dressed up with shri...
This classic New Orleans recipe, featurin...