Try this Caribbean Pasta with Shrimp recipe, or contribute your own.
Suggest a better descriptionAdvance preparation: Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate. In a small bowl, combine the garlic, shallots, ginger and oil. In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate. Advance prep. can be done up to 8 hours before you begin. Final cooking steps: Chop the cilantro. Bring 4 quarts of water to a rapid boil. Lightly salt the water; then cook the pasta according to instructions. When the pasta lose4s its rax texture but is still firm, remove from heat and drain. Meanwhile, place a 12 or 14 inch saute pan over high heat. When hot, add the garlic-oil mixture. Saute until the garlic begins to sizzle but has not browned. Stir the sauce, then pour into the saute pan. Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes. Immediately add the pasta. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter . Sprinkle on the cilantro and serve at once. Posted to MM-Recipes Digest V3 #293 Date: Wed, 23 Oct 1996 20:01:24 -0500 From: jessann doe
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 | ||
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Calories: 504 | ||
Calories from Fat: 138 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 298mg | 92 % | |
Sodium 595.3mg | 21 % | |
Potassium 806.6mg | 21 % | |
Total Carbohydrate 46.4g | 14 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 44.7g | ||
Protein 44g | 63 % | |
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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