Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
248
Calories
25g
Protein
12g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
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 pound rigatoni
- 2 cups white wine
- 1 tablespoon grated lemon peel
- 1 pound bay scallops
- 4 teaspoons spicy mustard
- ¼ cup butter chilled and divided
- 1 tablespoon chopped chives
- 1 teaspoon
- 2 teaspoons freshly ground black pepper
Directions
1
Prepare pasta according to package directions then drain well.
2
In a large skillet bring wine and lemon peel to simmer then add scallops and cook 1 minute.
3
Remove scallops from pan then increase heat and boil wine for 5 minutes.
4
Whisk in mustard then add butter one tablespoon at a time.
5
Add scallops and pasta and heat thoroughly.
6
Sprinkle with chopped chives, salt and pepper to taste and serve.
7
Category:Cathy's Recipes
Recipe sourced from
fandom