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Puttanesca With Shrimp and Pepperoni

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)228.8947
Energy (kCal)1155.0331
Carbohydrates (g)24.2175
Total fats (g)9.9499
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in skillet over medium heat. | 2. Add garlic, red pepper flakes and onion. Saute until onion is translucent. | 3. Add wine and simmer until almost evaporated. | 4. Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened. | 5. Cook pasta according to directions. Strain and set aside. | 6. Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through. | 7. Add pasta to sauce and incorporate. | 8. Top with Parmesan shavings. | 9. Serve with garlic bread and a caesar salad! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons 706.0667 0.0 157.08 3.9667
    garlic clove 2 chopped 706.0667 0.0 157.08 3.9667
    yellow onion 1 diced 44.0 10.274000000000001 1.21 0.11
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    basil 1/3 cup chopped 1.84 0.212 0.252 0.0512
    red pepper flake 1/4 teaspoon 706.0667 0.0 157.08 3.9667
    white wine 1/2 cup - - - -
    plum tomato 28 ounces chopped 706.0667 0.0 157.08 3.9667
    kalamata olive 1/3 cup chopped 706.0667 0.0 157.08 3.9667
    caper 3 tablespoons drained 5.934 1.2616 0.6089 0.2219
    pepperoni 1/2 cup chopped low fat - - - -
    anchovy 4 minced - - - -
    shrimp 1 321.8674 4.1253 61.6988 4.5787
    parmesan cheese 4 tablespoons 74.0 8.0 8.0 1.0
    barilla angel hair pasta 14 1/2 ounces cooked drained 706.0667 0.0 157.08 3.9667

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



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