Italy Kiosk Epcot, Food and Wine Festival, 2011
1. Cook pasta al dente in salted water according to package directions. Drain,reserving4 tablespoons of cooking water.
2. Toss shrimp in medium bowl with the salt and crushed red pepper; set aside.
3. Heat olive oil in a large skillet over medium-high heat. add shrimp, stirring frequently until the shrimp just turns opaque, about 2 minutes. remove from pan and set aside.
4. Reduce heat to medium low. add onion and cook for 5 minutes or until soft and translucent. add garlic and cook another 2 minutes.
5. Pour in vermouth or white wine, stirring and scraping bottom of the pan. cook for 5 minutes, or until the liquid is mostly reduced.
6. Reduce heat to low. add tomato sauce and cook 5 to 7 minutes, stirring occasionally. add oregano and basil, cooked shrimp, and reserved pasta water. cook for 2 minutes. season to taste with salt and pepper.
7. Toss with pasta and serve immediately.
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Serving Size: 1 Serving (1049g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 504 | ||
Calories from Fat: 46 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 213.8mg | 66 % | |
Sodium 4677.2mg | 161 % | |
Potassium 3220.7mg | 85 % | |
Total Carbohydrate 81.5g | 24 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 67.4g | ||
Protein 41.3g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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