Ingredients:
- 3/4 tbsp dry crushed red pepper (adjust this according to your taste, because it is pretty spicy as is)
Directions:
- Heat 4 tablespoons oil in heavy large skillet over medium heat.
- Add onion, fennel and red pepper.
- Sauté until vegetables are tender, about.
- 6 minutes.
- Add tomatoes and oregano.
- Season with salt and pepper.
- Reduce heat to low and cook 5 minutes.
- Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.).
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add shrimp and cook until just pink and opaque, about 3 minutes.
- Add vegetables and heat through.
- Stir in cheese.
- Season to taste with lemon juice, salt and pepper.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 776.63 Kcal (3252 kJ) | ||
| Calories from fat | 502.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.78g | 86% | |
|---|---|---|---|
| Cholesterol | 116.73mg | 39% | |
| Sodium | 2068.2mg | 86% | |
| Potassium | 777.53mg | 17% | |
| Total Carbs | 53.2g | 18% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 19.25g | 39% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 2.5mg | 14% | |
| Calcium | 304.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 176.81 Kcal (740 kJ) | ||
| Calories from fat | 114.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 86% | |
|---|---|---|---|
| Cholesterol | 26.57mg | 39% | |
| Sodium | 470.86mg | 86% | |
| Potassium | 177.02mg | 17% | |
| Total Carbs | 12.11g | 18% | |
| Sugars | 1.71g | 30% | |
| Dietary Fiber | 1.23g | 22% | |
| Protein | 4.38g | 39% | |
| Vitamin C | 7.2mg | 53% | |
| Iron | 0.6mg | 14% | |
| Calcium | 69.4mg | 30% | |
* 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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