Try this Pasta with Shrimp in Tomato Cream (no pasta) (Cooking Light) recipe, or contribute your own.
Suggest a better descriptionSource: Cooking Light April 2017
Cook fusilli pasta according to package directions; drain well. Set aside.
Heat a large skillet over medium high heat. Add oil. Sprinkle shrimp with 1/2 t salt & 1/4 t pepper. Add to pan; saute 2 minutes or until done. Place shrimp in a large bowl.
Add garlic & white & light green onion slices to pan; saute 2 minutes. Add to shrimp in bowl.
Reduce heat to medium. Stir in vermouth, stock, cream, tomatoes & tomato paste. Bring to boil; cook 5 minutes or until reduced by half, stirring well. Increase heat to medium high. Add pasta, shrimp mixture, cheese, basil, 1/2 t salt & 1/4 t pepper; toss to combine. Place about 1 1/2 cups pasta mixture in each of six bowls; top with dark green onion slices.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 85 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 195.6mg | 60 % | |
Sodium 433.2mg | 15 % | |
Potassium 484.7mg | 13 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.8g | ||
Protein 26.7g | 38 % | |
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: 228
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