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Mussels & Shrimp with Penne

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Recipe

 

Yield

2 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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teaspoon red pepper flakes
crushed
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4 tablespoons parsley leaves
finely chopped
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1 teaspoon mint leaves
crumbled
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¾ pound shrimp
shelled, deveined
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1 tablespoon brandy
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3 each garlic cloves
finely chopped
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2 cups tomatoes
chopped, peeled, seeded
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1 teaspoon basil
crumbled
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¼ cup clam juice
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1 pound mussels
in shells, scrubbed and debearded
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1 pound pasta, penne
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1 each lemon zest
grated
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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0.6 ml red pepper flakes
crushed
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6E+1 ml parsley leaves
finely chopped
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5 ml mint leaves
crumbled
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340.2 g shrimp
shelled, deveined
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15 ml brandy
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3 each garlic cloves
finely chopped
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473 ml tomatoes
chopped, peeled, seeded
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5 ml basil
crumbled
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59 ml clam juice
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453.6 g mussels
in shells, scrubbed and debearded
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453.6 g pasta, penne
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1 each lemon zest
grated
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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 76613% 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?
 

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