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Pasta With Shrimp Sun Dried Tomatoes Broccoli And Shiitakes Recipe
|Medium shrimp||1 Pound, peeled and deveined|
|Broccoli florets||2 Cup (32 tbs)|
|Shiitake mushrooms||8 Ounce, stems removed and caps sliced 1/4 thick|
|Plum tomatoes||4 , chopped|
|Lemon juice||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Hot pepper sauce||1 Dash|
|Sun dried tomatoes||1⁄4 Cup (4 tbs), reconstituted, cut in half|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Chopped fresh basil||2 Tablespoon|
Serving size: Complete recipe
Calories 1843 Calories from Fat 134
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 1493.4 mg62.2%
Total Carbohydrates 309 g103.1%
Dietary Fiber 30.2 g120.9%
Sugars 13.8 g
Protein 132 g263.6%
Vitamin A 302.4% Vitamin C 644.3%
Calcium 51.2% Iron 135.7%
*Based on a 2000 Calorie diet
While the pasta is cooking, set a large no-stick frying pan over medium-high heat.
Saute the shrimp, broccoli, mushrooms and plum tomatoes for 1 minute.
Add the lemon juice, garlic and hot-pepper sauce.
Reduce the heat, cover and cook for 3 minutes, or until the shrimp are pink and the broccoli is crisp-tender.
Add the sun-dried tomatoes and parsley; add salt and black pepper to taste.
Stir in the pasta.
Top with the basil.