Directions:
- Note keep the white and the green of the scallions separate.
- Cook the fusilli until Al dente according to package directions. Drain and return to pot tossing with 1 tbsp oil. Cover to keep warm.
- While this is cooking saute the garlic and white of scallion in a saucepan in the remainder of the oil until fragrant, about 30 seconds.
- Add shrimp and cook 1 minute. Turn the shrimp and cook until pink and opaque approx one minute more. Stir in peas, wine, lemon zest, and red pepper. Cook 1 minute.
- Transfer shrimp mix to the pot and toss with pasta. Drizzle lemon juice over. Sprinkle with green scallion pieces and the watercress. Season with salt and pepper. Toss gently and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 820.54 Kcal (3435 kJ) | ||
| Calories from fat | 298.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.2g | 51% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1311.75mg | 55% | |
| Potassium | 427.26mg | 9% | |
| Total Carbs | 105.15g | 35% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 9.16g | 37% | |
| Protein | 22.32g | 45% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 3.8mg | 21% | |
| Calcium | 99mg | 10% | |
| Amount Per 100 g | |||
| Calories | 203.68 Kcal (853 kJ) | ||
| Calories from fat | 74.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 51% | |
|---|---|---|---|
| Cholesterol | 16.6mg | 22% | |
| Sodium | 325.61mg | 55% | |
| Potassium | 106.06mg | 9% | |
| Total Carbs | 26.1g | 35% | |
| Sugars | 1.94g | 31% | |
| Dietary Fiber | 2.27g | 37% | |
| Protein | 5.54g | 45% | |
| Vitamin C | 8.1mg | 54% | |
| Iron | 0.9mg | 21% | |
| Calcium | 24.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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