From Mark Bittman's How to Cook Everything
"This is an all-purpose recipe, useful for almost any fin-fish or shellfish you have in the house"
1. Bring a large pot of water to a boil.
2. Heat the oil in a large skillet over medium-high heat for a minute. Add the chile and garlic and cook, stirring, until the garlic becomes brown. This happens in less than a minute, don't burn the garlic, just brown it (this is a somewhat strong-tasting sauce).
3. Remove and discard the pepper and garlic and add the tomatoes. Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes; add the rosemary, salt, and pepper. Cook another 5 minutes.
4 Salt the boiling water and cook the pasta.
5. When pasta begins to soften, stir the shrimp into the sauce - they need only to cook for 3 or 4 minutes - along with most of the parsley.
6. Drain the pasta when it is tender but still firm, then dress with the sauce and remaining parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (470g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 1017 | ||
Calories from Fat: 242 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.8g | 36 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 258.5mg | 80 % | |
Sodium 343.1mg | 12 % | |
Potassium 644.1mg | 17 % | |
Total Carbohydrate 133.1g | 39 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 125.1g | ||
Protein 57g | 81 % | |
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.