Fresh Tomato Shrimp Pasta
World Cuisine European Italian
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Servings per recipe: 4
Calories per serving: 651
Preparation time: 15m
Total cooking time: 30m
Ingredients:
- 8 ounces dry fettuccine pasta
- 3 cloves garlic
- 1/2 sweet onion, cut into wedges
- 3 tablespoons fresh oregano leaves
- 4 tablespoons olive oil
- 4 medium tomatoes, chopped
- 3 tablespoons chopped fresh basil
- salt and pepper to taste
- 1 cup spinach leaves
- 1 pound cooked shrimp - peeled and deveined
- 8 ounces fresh mozzarella cheese, diced
Directions:
- 1 Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- 2 In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- 3 Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrion facts:
| Total Fat | 28.5g | 44% |
| Saturated Fat | 11.0g | |
| Cholesterol | 266mg | 89% |
| Sodium | 357mg | 14% |
| Potassium | 628mg | 18% |
| Total Carbohydrates | 52.2g | 17% |
| Dietary Fiber | 3.9g | 15% |
| Protein | 43.8g | 88% |
| Sugars | 6g | |
| Vitamin A | 2131IU | |
| Vitamin C | 37mg | |
| Calcium | 424mg | |
| Iron | 7mg | |
| Thiamin | 0mg | |
| Niacin | 14mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 86mg | |
| Folate | 141mcg |
