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Mussels & Shrimp with Penne

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Submitted by swati

YIELD

2 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
0.6
TEASPOON ML RED PEPPER FLAKES
crushed
4 6E+1
TABLESPOONS ML PARSLEY LEAVES
finely chopped
1 5
TEASPOON ML MINT LEAVES
crumbled *
¾ 340.2
POUND G SHRIMP
shelled, deveined
1 15
TABLESPOON ML BRANDY
3 3
EACH EACH GARLIC CLOVES
finely chopped
2 473
CUPS ML TOMATOES
chopped, peeled, seeded
1 5
TEASPOON ML BASIL
crumbled *
¼ 59
CUP ML CLAM JUICE *
1 453.6
POUND G MUSSELS
in shells, scrubbed and debearded
1 453.6
POUND G PASTA, PENNE
1 1
EACH EACH LEMON ZEST
grated *

Directions

Sauté garlic and pepper flakes in olive oil, until garlic just begins to color, 2 to 3 minutes.

Add tomatoes, parsley, basil, and mint and bring to a boil.

Lower heat, cover and simmer for 10 minutes.

Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once.

Add mussels and brandy, cover and cook for 2 to 3 minutes longer or until shrimp are pink and mussels open.

Carefully remove mussels form sauce.

Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well.

Place mussels on top.

Garnish with chopped parsley and lemon rind.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 766 13% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 230mg 77%
Sodium 625mg 26%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 21%
Sugars g
Protein 122g
Vitamin A 33% Vitamin C 59%
Calcium 13% Iron 83%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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