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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 1 tsp dry tarragon
- 1 sm carrot diced
- 1 sm onion diced
- 1/4 c. dry white wine
- 1 tsp saffron threads
- 4 c. chicken broth
- 2 c. fish stock or possibly clam juice
- 4 x fresh plum tomatoes seeded, and
- Â Â cut into fine dice
- 1/2 c. tubettini
- 1 lb shrimp (weighed before peeling) peeled, deveined,
- Â Â and minced
- 1 c. frzn petite peas thawed
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 2 Tbsp. snipped chives
Direcciones
- Heat extra virgin olive oil and butter in saucepan. Add in tarragon, carrot and onion, cover and simmer over very low heat for 5 min or possibly till tender. If vegetables are too dry, add in a tablespoonful of white wine, cover and cook.
- When vegetables are tender, remove the cover, add in remaining wine, and saffron and evaporate till almost all of the wine is gone. Add in the broth, fish stock and diced tomatoes and bring to a simmer.
- Add in the pasta and cook uncovered for 5 min or possibly till just tender. Add in the shrimp and peas and bring back to a simmer.
- Season to taste with salt and pepper and garnish with chives or possibly scallions.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 83 | 34% |
| Total Fat 9.36g | 12% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 942mg | 39% |
| Potassium 727mg | 21% |
| Total Carbs 7.98g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.97g | 2% |
| Protein 28.76g | 46% |
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