Fusilli with Pepper and Shrimp Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Olive oil1 Teaspoon
 Margarine1 Teaspoon
 Diced onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Yellow bell pepper/Red bell pepper1⁄2 Medium, seeded and thinly sliced
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Chopped canned italian tomatoes1 Cup (16 tbs), drained, seeded and chopped
 Dry vermouth2 Tablespoon
 Chopped fresh basil/1 teaspoon dried1 Tablespoon
 Shelled deveined small shrimp5 Ounce
 Pine nuts1⁄2 Ounce, lightly toasted (Pignolias)
 Half-and-half2 Tablespoon, blend of milk and cream
 Salt1 Dash
 Freshly ground pepper To Taste
 Cooked fusilli/Similar macaroni2 Cup (32 tbs) (Use Hot)

Nutrition Facts

Serving size

Calories 421 Calories from Fat 118

% Daily Value*

Total Fat 14 g21%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 233 mg

Sodium 699.2 mg29.1%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3.3 g13.1%

Sugars 3.5 g

Protein 24 g47.7%

Vitamin A 25.4% Vitamin C 129.8%

Calcium 14% Iron 24.1%

*Based on a 2000 Calorie diet


1) In a 9 or 10-inch skillet, saute the onion and garlic in a mixture of oil and margarine over a medium heat for 1 minute.
2) Stir in the bell pepper and mushrooms, saute over a low heat for another 3 to 4 minutes, until the vegetables are soft.
3) Stir in the tomatoes, vermouth and basil, stir occasionally and bring the mixture to a boil.
4) Stir in the shrimp and pangolins, then cook over a medium-high heat for 3 to 5 minutes, until the shrimp turns pink.
5) Turn of the heat, stir in half-and-half, salt and pepper until thoroughly blended.
6) Add the fusilli into the mixture and toss well to thoroughly coat with the sauce.

7) Serve immediately on individual serving plates.