Emeril's Shrimp and Pasta in a Tomato-Chile Cream Sauce Redux
- Number of Servings: 2
Ingredients
4 ounces whole-wheat rotini, cooked18 large shrimp1 cup 1% milk1/2 cup onion, chopped1/2 cup tomato, diced1/2 cup Shiitake mushrooms, sliced1 tablespoon all-purpose flour1/4 teaspoon salt1 clove garlic1 teaspoon olive oil
1) Coat the shrimp with the Essence and let marinate for an hour.
2) Heat the oil in a large saucepan. Saute the onions until translucent. Add the garlic and salt.
3) Add the tomatoes, mushrooms, and shrimp and saute until the shrimp are opaque.
4) Pour the milk and heat on high flame until boiling. Add the flour and stir.
5) Simmer on low for three to five minutes, until sauce thickens.
6) Turn off the flame and stir in the pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user KAVITHA1989.
2) Heat the oil in a large saucepan. Saute the onions until translucent. Add the garlic and salt.
3) Add the tomatoes, mushrooms, and shrimp and saute until the shrimp are opaque.
4) Pour the milk and heat on high flame until boiling. Add the flour and stir.
5) Simmer on low for three to five minutes, until sauce thickens.
6) Turn off the flame and stir in the pasta.
Number of Servings: 2
Recipe submitted by SparkPeople user KAVITHA1989.
Nutritional Info Amount Per Serving
- Calories: 420.3
- Total Fat: 6.3 g
- Cholesterol: 101.9 mg
- Sodium: 1,374.2 mg
- Total Carbs: 64.6 g
- Dietary Fiber: 8.5 g
- Protein: 27.6 g
Member Reviews