Orecchiette pasta with shrimp in tomato sauce – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 532, total fat 15 g, saturated fat 5 g, protein 29 g, carbohydrates 71 g., fiber 6 g., cholesterol 131 mg., sodium 919 mg., sugar g. 
The photodishes: Antonis Achilleos Duration: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr orecchiette pasta
- 2 tbsp. l olive oil
- 1 small onion fennel, chop
- 1 tbsp. l chopped fennel leaves
- 2 cloves of garlic, cut into thin slices
- 2 tbsp. l tomato paste
- 1/4 tsp dried pepper flakes
- 1 large tomato, chop
- 250 gr medium-sized shrimp, clear of shells, remove heads and dark veins, chop large meat
- 1/2 tbsp. finely grated Parmesan cheese
- 1 tbsp. fresh basil, tear with hands
- Coarse salt
Recipes with similar ingredients: orecchiette pasta, fennel onion, fennel leaves, garlic, tomato paste, red pepper cereal, tomato, shrimp, parmesan, basil
Recipe preparation:
- Bring salted water to a boil in a saucepan. Add paste orecchiette and cook as much as indicated on the packaging. Before the end of cooking, cast 1.5 tbsp. liquids in a separate container. Drain the remaining fluid.
- Meanwhile, heat in a large frying pan at a moderately high temperature 2 tbsp. l olive oil. Add onion fennel and 1/2 tsp salt, fry, until golden brown, 6 – 8 min. Reduce temperature to medium and add garlic, tomato paste and cereal red pepper. Cook, stirring, another 2 minutes. (if mixture burns, add some water). Add tomato, shrimp, 1/2 tsp salt and 1 tbsp. liquids from pasta. Bring to a boil and simmer, stirring occasionally, until the tomatoes are boiled in mashed potatoes, yet about 8 min
- Add pasta, cheese to the pan and mix with the sauce. Sprinkle with olive oil, add salt to taste. If the sauce thick, add more liquid from pasta. Stir in basil leaves and fennel.
