Fusilli with Pepper and Shrimp Recipe

Summary

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

Ingredients

 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

Directions

MAKING
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.

SERVING
7) Serve immediately on individual serving plates.
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