Heart Healthy Shrimp Marsala

Shrimp Marsala has it all--savory aroma, the rich flavor of wine and mushrooms, and company-pretty looks. My husband says that this is the best tasting shrimp dish he's ever eaten. Who would have guessed? My husband is a Southern boy, and he's used to all those cream sauces and greasy gravies. He really loves this dish, though! Complete the meal with a baked potato with fat-free sour cream and steamed broccoli and you have a winner!

Photo courtesy of myneapolitankitchen.com

1 pound uncooked peeled and deveined colossal shrimp
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
5 ounces presliced fresh mushrooms
1/2 cup marsala wine, or good quality dry white wine (plus more to taste)
Fresh parsley, roughly chopped, for garnish

Rinse shrimp, and pat dry with paper towels. Place shrimp on plate, and sprinkle flour over shrimp. Use your hands to coat the shrimp well.

Heat a large non-stick skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. When oil is hot, add garlic and red pepper flakes, and saute for about 1 minute. Add shrimp and sauté for 2 minutes. Turn shrimp over.

Add mushrooms and marsala to skillet. Increase heat to high and cook for 5 minutes, stirring occasionally, until sauce has thickened to a consistency almost like melted caramels.

To serve, place equal amounts of each on four plates and sprinkle with parsley.

Makes 4 servings, 1 cup each.

Calories: 168
Protein: 19g
Carbs: 6g
Cholesterol: 135mg
Total Fat: 5g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 3g
Fiber: 1g
Sodium: 134mg