Rapini and Shrimp Pasta Rapini and Shrimp Pasta

Rapini and Shrimp Pasta 580 Image by: Rapini and Shrimp Pasta 580 Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2011



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


  • Iron 40.0
  • Folate 57.0
  • Calcium 11.0
  • Vitamin A 19.0
  • Vitamin C 23.0
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Rapini and Shrimp Pasta