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Thin Pasta With Shrimp Red Peppers And Pine Nuts

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  Linguine/Tagliolini 1⁄2 Pound
  White wine 3⁄4 Cup (12 tbs)
  Chopped onion/Shallots 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Olive oil 2 Tablespoon
  Medium shrimps 8 Ounce, peeled and deveined
  Toasted pine nuts 1⁄3 Cup (5.33 tbs)
  Garlic clove 1 Large, crushed
  Red pepper 1 Large, sliced thin
  Chopped oregano/1/2 teaspoon dry 1 Tablespoon
  Chopped basil/1/2 teaspoon dry 1 Tablespoon
  Chopped parsley 1 Tablespoon

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Boil approx. 5 minutes.
Remove from heat.
Whisk into above slowly, until all is incorporated.
Heat in skillet.
Add ingredients and saute just until shrimps turn pink, about 2 minutes.
Set aside.
Add pasta to shrimp mixture along with wine mixture and toss well.
Sprinkle over pasta, toss

Recipe Summary

Side Dish

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Average: 4.6 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2142 Calories from Fat 1004

% Daily Value*

Total Fat 118 g181.9%

Saturated Fat 39.2 g195.9%

Trans Fat 0 g

Cholesterol 540.4 mg180.1%

Sodium 381.9 mg15.9%

Total Carbohydrates 162 g54%

Dietary Fiber 17.6 g70.3%

Sugars 13.9 g

Protein 84 g168.1%

Vitamin A 179.4% Vitamin C 334.2%

Calcium 51.7% Iron 122.9%

*Based on a 2000 Calorie diet

Thin Pasta With Shrimp Red Peppers And Pine Nuts Recipe