Shrimp penne with rapini
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 357.7
- Total Fat: 12.1 g
- Cholesterol: 79.5 mg
- Sodium: 244.1 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 3.0 g
- Protein: 19.9 g
View full nutritional breakdown of Shrimp penne with rapini calories by ingredient
Introduction
I made this up when looking to use up leftovers. It is great but actually better the next day. The original recipe was for 2 servings but they were too are for me for one meal. I made this up when looking to use up leftovers. It is great but actually better the next day. The original recipe was for 2 servings but they were too are for me for one meal.Number of Servings: 3
Ingredients
-
1 packages of rapini, trimmed
2 cups penne pasta (or other pasta), uncooked
1.5 Tbsp olive oil
1.5 tsp butter or margarine
2 garlic cloves, chopped (more if desired)
3 Tbsp Parmesean or Romano cheese, grated
1 tomato chopped
1 cup frozen cooked 71-90 shrimp (approx 4 oz)
Pinch of red pepper flakes
Salt and pepper to taste
Tips
Don't over blanch rapini or heat shrimp too much.
Directions
cook the pasta as directed on the package. .
Meanwhile, in a second large pot filled with salted, boiling water, blanch the rapini for about 1-2 minutes.
Set aside (1/2 cup) of the rapini cooking water. Drain and immediately stop the rapini from cooking further by rinsing with cold water.
In a saucepan, heat the oil and butter over medium saute tomato until soft. Add and brown the garlic for 1 minute. Add the rapini and continue cooking for 1 minute, stirring frequently.
Add the pasta and the cooking water (can substitute bullion or wine but will change nutrients) to the rapini. Warm the pasta until shrimp is heated through. sprinkle with the Romano and Red pepper flakes
Serving Size: makes 3 healthy size portions
Meanwhile, in a second large pot filled with salted, boiling water, blanch the rapini for about 1-2 minutes.
Set aside (1/2 cup) of the rapini cooking water. Drain and immediately stop the rapini from cooking further by rinsing with cold water.
In a saucepan, heat the oil and butter over medium saute tomato until soft. Add and brown the garlic for 1 minute. Add the rapini and continue cooking for 1 minute, stirring frequently.
Add the pasta and the cooking water (can substitute bullion or wine but will change nutrients) to the rapini. Warm the pasta until shrimp is heated through. sprinkle with the Romano and Red pepper flakes
Serving Size: makes 3 healthy size portions