Shrimp Vongole

Name: Shrimp Vongole
Total time: 30 min
Yield: 260.2 g
Ingredients: Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g; Frozen Whiteleg Shrimp 100 g; Spaghetti Noodles 60 g; Ground Black Pepper 0.2 g

Cook 30 min Difficulty EASY 415 kcal

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Ingredients

Main ingredients

Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g
Frozen Whiteleg Shrimp 100 g
Spaghetti Noodles 60 g

Seasonings/Sauce

Ground Black Pepper 0.2 g

Nutrition summary

Carbohydrates 45.73 g 44%

Protein 21.82 g 21%

Fat 16.42 g 35%

Serving size 260.2g

Cooking steps

1

Clean the clams thoroughly and soak them in salted water to purge sand.
2

Peel the shrimp and remove the veins.
3

In a pan with olive oil, add minced garlic and sauté.
4

Add the shrimp and clams, then stir-fry over high heat.
5

Pour in white wine and cook until the clams open.
6

Add cooked spaghetti to the pan and mix it with the sauce.
7

Season with salt and pepper, then sprinkle with parsley.

Shrimp Vongole

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