Ingredients for New Orleans Rosemary Shrimp
- 1 pound shrimp, peeled and deveined
- Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- Fresh Rosemary
- Red Chili Pepper Flakes
- Dry White Wine
- White Wine Vinegar
- Juice of 1 lemon
- Spinach Fettuccine
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this New Orleans Rosemary Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make New Orleans Rosemary Shrimp
- Bring a large pot of salted water to a boil. Add 1 pound pasta (your choice of shape) and cook according to package directions until al dente.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves minced garlic and cook for 2 minutes, or until fragrant.
- Add 1 pound shrimp (peeled and deveined), 2 bay leaves, 1 teaspoon dried oregano, 1 tablespoon fresh rosemary (chopped), and 1/2 teaspoon red pepper flakes to the skillet.
- Stir to coat the shrimp evenly in the garlic and oil.
- Pour in 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), 2 tablespoons white wine vinegar, and the juice of 1 lemon.
- Stir well, then cover the skillet and reduce heat to low.
- Simmer for 5-7 minutes, or until the shrimp are pink and opaque and the garlic is tender.
- Once the pasta is cooked, drain it and add 1 tablespoon of olive oil to the pasta to prevent sticking.
- Add the cooked shrimp and sauce to the pasta. Toss gently to combine.
- Serve immediately, garnished with freshly grated Parmesan cheese (to taste).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
13g
Carbs
2g
