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Shrimp and Scallop Arrabbiata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.8884
Energy (kCal)870.0338
Carbohydrates (g)68.1736
Total fats (g)31.3176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside. | 2. Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute. | 3. Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally. | 4. Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two). | 5. Serve over favorite pasta, with basil sprinkled on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    large shrimp 8 ounces deveined 201.7333 0.0 44.88 1.1333
    scallop 8 ounces 156.4 7.207999999999999 27.336 1.1107
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    fennel seed 1/2 teaspoon crushed 3.45 0.5229 0.158 0.1487
    red pepper flake 1/4 teaspoon crushed 201.7333 0.0 44.88 1.1333
    pancetta 1 ounce diced 201.7333 0.0 44.88 1.1333
    tomato 30 ounces diced canned 195.6115 43.3747 10.2058 1.7009999999999998
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339

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



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