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Suggest a better descriptionCut the calamari sacs into 1/4 inch rings. Trim the tenacles, halving any long ones. Quarter the scallops and cut the shrimp into thirds. Cook the calamari in boiling salted water for 20 to 30 minutes, or until tender. Drain and place in a large bowl. Cook the scallops and the shrimp together in boiling salted water for 1 minute. Drain and add to the calamari. Add the celery, olive oil, lemon zest and juice, garlic, basil and parsley. Season with salt and pepper. Shortly before serving, bring a large pot of salted water to boil and cook the shells according to package directions. Drain and toss with the seafood sauce. Serve immediately. Serves 4. Per serving: 663 calories, 51g carbohydrates, 44g protein, 31g fat, 369 mg cholesterol. * Since we dont prepare calamari every day, its a good idea to taste-test as it cooks so that it doesnt get overdone and become rubbery. Look for medium- sized pasta shells for this recipe. Published in Parade Magazine 4/26/98 Typed and Busted by Carriej999@AOL.com Recipe by: Sheila Lukins Posted to MC-Recipe Digest by Carriej999
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1017 | ||
Calories from Fat: 977 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.5g | 145 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 51.9g | ||
Polyunsanturated Fat 35.9g | ||
Cholesterol 18.5mg | 6 % | |
Sodium 91.9mg | 3 % | |
Potassium 239.8mg | 6 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.9g | ||
Protein 9.9g | 14 % | |
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: 1017
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