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Shrimp Primavera with Sun-Dried Tomatoes
Photo: Dana DeVolk

Shrimp Primavera with Sun-Dried Tomatoes

16 ingredients 10 min + 20 min 8 servings openrecipes
Shrimp Primavera with Sun-Dried Tomatoes

"This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite."

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Estimated Nutrition (whole recipe, rough)

913
Calories
79g
Protein
38g
Fat
66g
Carbs

Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 13 portions →
Ingredient Portion assumed kcal
Pasta 1 cup cooked (140g) 220
Chicken 100g cooked 165
Olive Oil 1 tbsp (14g) 119
Parmesan Cheese 1 oz (28g) 110
Butter 1 tbsp (14g) 102
Shrimp 100g cooked 99
Artichoke 1 medium (128g) 60
Tomato 1 medium (123g) 22
Black Pepper 1 tsp ground (2.3g) 6
Oregano 1 tsp dried (1.8g) 5
Garlic 1 clove (3g) 4
Basil 5 leaves fresh (2.5g) 1
Salt 1 tsp (6g) 0
Water not in our table 0
Sauce not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 1/2 (16 ounce) packages angel hair pasta
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 15 sun-dried tomatoes
  • 1/4 cup butter
  • 1/2 cup olive oil
  • 3 tablespoons minced garlic, or to taste
  • 2 (16 ounce) cans stewed tomatoes
  • 1 (16 ounce) can artichoke hearts, drained and quartered
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon ground black pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon shredded Parmesan cheese, or to taste (optional)

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By allrecipes · Recipe sourced from openrecipes

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