You are here

Bow Ties Alle Portofino

Fettuccine.Inn's picture
  Bowtie/Radiatore / other medium pasta 1 Pound, uncooked
  Frozen shrimp/1 pound medium fresh shrimp, shelled, deveined 1 Pound, thawed (Small Size)
  Sun dried tomatoes 12 , rehydrated, drained, cut into thin strips
  Fresh plum tomatoes 8 , chopped
  Arugula 2 Bunch (200 gm), washed, torn into bite size pieces
  Fresh italian parsley sprigs 6 , coarsely chopped
  Fresh basil 1⁄2 Bunch (50 gm), leaves picked, coarsely chopped (Small Bunch)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon 1 , juiced
  Freshly ground black pepper To Taste
  Salt To Taste

1) Follow package directions to cook pasta.
2) In the meantime, steam shrimp till it becomes opaque.
3) Take a large mixing bowl; put shrimp in it and stir in sun-dried tomatoes, plum tomatoes, arugula, parsley and basil by tossing gently.
4) Drain well the cooked pasta and add at once to shrimp mixture.
5) Pour in oil, lemon juice, seasonings and stir well.

6) Serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 589 Calories from Fat 134

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 176 mg58.7%

Sodium 441.1 mg18.4%

Total Carbohydrates 80 g26.7%

Dietary Fiber 8.6 g34.3%

Sugars 6.5 g

Protein 35 g70.9%

Vitamin A 163.5% Vitamin C 205.3%

Calcium 21.6% Iron 57%

*Based on a 2000 Calorie diet

Bow Ties Alle Portofino Recipe