Recipe Details
Ingredients
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4cupspenne pasta
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5teaspoonsolive oil
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4clovesgarlic, minced
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1mediumonion, diced
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1(16 ounce) candiced tomatoes with green chilies, drained
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½lemon, juiced
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1pounduncooked medium shrimp, peeled and deveined
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¼cupchopped fresh parsley
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salt, to taste
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ground black pepper, to taste
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1pinchcrushed red pepper flakes, or to taste
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1teaspoongrated Parmesan cheese, or to taste
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
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Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories470 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 2g |
9% |
Cholesterol 173mg |
58% |
Sodium 383mg |
17% |
Total Carbohydrate 62g |
23% |
Dietary Fiber 4g |
15% |
Total Sugars 6g |
|
Protein 34g |
69% |
Vitamin C 21mg |
23% |
Calcium 133mg |
10% |
Iron 6mg |
35% |
Potassium 633mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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