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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If frozen shrimp is used, need to run under warm water to slightly defrost and be able to take of the shells If fresh just rinse under warm water. | 2. If they are 30/40 count then I would suggest cut them in half for better cooking and presentation. | 3. Fill a pasta pan with water 1/2 and once a rolling boil add a pinch of salt and the fusilli pasta after you have snapped it in half for better cooking. | 4. Mince the garlic and add to frying pan that his med to high heat and lightly coated with olive oil. | 5. Add the shrimp with the garlic. | 6. Turn constantly to be sure all shrimp is cooked so no pink is left and immediately add 1/2 cup of the chicken broth. | 7. Let simmer about 5 minutes. | 8. Take about 5 oz of the sun dried tomato and add to the shrimp cooking in the pan. | 9. Add more chicken broth if needed. | 10. Once the pasta is al dente you can drain it and pour into the pan over the shrimp and sun dried tomato sauce. | 11. Take the mozzarella cheese and cut into bite size cubes and add to pan and toss altogether. | 12. Pour pasta mixture evenly into 4 serving bowls and ENJOY ! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	2	lbs		643.7348	8.2507	123.3976	9.1574
sun tomato oil	5	ounces	sun-dried packed	126.0833	0.0	28.05	0.7083
mozzarella cheese	2	cups		-	-	-	-
garlic clove	3			126.0833	0.0	28.05	0.7083
fusilli	12	ounces		126.0833	0.0	28.05	0.7083
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1	pinch		-	-	-	-
red pepper flake	1/2	teaspoon	crushed	126.0833	0.0	28.05	0.7083
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.