Rapini and Shrimp Pasta

Rapini and Shrimp Pasta 580 Author: Canadian Living Credits: Rapini and Shrimp Pasta 580

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

  • Portion size 6 servings

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 hot red pepper
  • 3 cloves garlic thinly sliced
  • 5 anchovy fillets chopped
  • 3 tablespoons drained rinsed capers
  • 1/4 cup water
  • 1 2/3 cup prepared strained tomatoes (passata)
  • 1 lb thawed large raw shrimp peeled and deveined
  • 1 pinch salt
  • 1 pinch pepper
  • 1 bunch (340 g) rapini
  • 1 pkg (360 g) lasagna noodles (sheets)

Method

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 facts Per each of 6 servings: about

  • Sodium 761 mg
  • Protein 21 g
  • Calories 332.0
  • Total fat 10 g
  • Potassium 279 mg
  • Cholesterol 133 mg
  • Saturated fat 1 g
  • Total carbohydrate 39 g

%RDI

  • Iron 40.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rapini and Shrimp Pasta