Directions:
- Char peppers in broiler or over open flame, turning until skins blacken;place in plastic bag and steam 10 minutes.
- Remove skin and seeds;rinse and pat dry.
- Cut into fisilli-sized strips.
- Cook pasta in large pot of rapidly boiling salted water until firm but still tender to bite.
- Drain, rinse under cold water and drain;sprinkle with salt and pepper.
- Blend vinegar, mustard,salt and pepper in bowl.
- Whisk in oil in thin stream.
- Add in peppers, fusilli,shrimp and basil;toss well.
- Can be made ahead to this point. Cover and refrigerate up to 2 days.
- Let stand at room temperature 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.03 Kcal (2588 kJ) | ||
| Calories from fat | 322.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.8g | 55% | |
|---|---|---|---|
| Cholesterol | 79.1mg | 26% | |
| Sodium | 244.02mg | 10% | |
| Potassium | 214.41mg | 5% | |
| Total Carbs | 52.8g | 18% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 18.91g | 38% | |
| Vitamin C | 61mg | 102% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.7mg | 148% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 221.52 Kcal (927 kJ) | ||
| Calories from fat | 115.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 55% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 26% | |
| Sodium | 87.46mg | 10% | |
| Potassium | 76.85mg | 5% | |
| Total Carbs | 18.93g | 18% | |
| Sugars | 1.62g | 18% | |
| Dietary Fiber | 1.23g | 14% | |
| Protein | 6.78g | 38% | |
| Vitamin C | 21.9mg | 102% | |
| Vitamin A | 0.5mg | 49% | |
| Iron | 9.6mg | 148% | |
| Calcium | 19.9mg | 6% | |
* 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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