Tested till perfect Rapini and Shrimp Pasta
Rapini and Shrimp Pasta
Photography by Yvonne Duivenvoorden

Rapini and Shrimp Pasta

Lasagna sheets cut into strips taste fresh and luxurious in this dish.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: March 2011

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 1hot red pepperhot red peppers
  • 3 3cloves garlic, thinly sliced
  • 5 5anchovy filletanchovy fillets, chopped
  • 3 tbsp 3tbspdrained rinsed capers
  • 1/4 cup 1/4cupwater
  • 1-2/3 cups 1-2/3cupsprepared strained tomatoes, (passata)
  • 1 lb 1lbthawed large raw shrimp, peeled and deveined
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 bunch (340 g) 1bunch (340 g)rapini
  • 1 pkg (360 g) 1pkg (360 g)fresh lasagna noodles, (sheets)
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Preparation

In Dutch oven, heat oil over medium-high heat. Prick hot pepper 4 times with fork; add to oil. Add garlic, anchovies and capers; cook for 2 minutes. Stir in water, scraping up browned bits until dissolved.

Add tomatoes and bring to boil; reduce heat and simmer until reduced by half, about 7 minutes.

Sprinkle shrimp with salt and pepper; add to pan and simmer for 3 minutes.

Meanwhile, trim 1/2 inch (1 cm) from base of rapini stems; cut rapini into thirds. In large pot of boiling salted water, cook rapini until tender, about 4 minutes. With slotted spoon, remove rapini and drain; stir into sauce.

Cut lasagna sheets into thick strips; add to boiling water and cook until al dente, about 4 minutes. Drain and add to sauce; toss to coat.

Nutritional Information Per each of 6 servings: about

cal 332 pro 21g total fat 10g sat. fat 1g
carb 39g fibre 3g chol 133mg sodium 761mg
potassium 279mg

% RDI:

calcium 11 iron 40 vit A 19 vit C 23
folate 57
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