Shrimp Vongole

Name: Shrimp Vongole
Total time: 30 min
Yield: 252 g
Ingredients: Frozen Whiteleg Shrimp Meat 78 g; Spaghetti Noodles 74 g; Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g

Cook 30 min Difficulty EASY 451 kcal

#Shrimp Vongole #Vongole Pasta #Seafood Pasta #Spaghetti #Clam Pasta #Italian Cuisine #Simple Pasta #Restaurant Menu #White Wine Dish #Pasta Recipe

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Ingredients

Main ingredients

Frozen Whiteleg Shrimp Meat 78 g
Spaghetti Noodles 74 g

Seasonings/Sauce

Fontana Venezia Peperoncino & Garlic Vongole Pasta Sauce 100 g

Nutrition summary

Carbohydrates 55.54 g 49%

Protein 20.76 g 18%

Fat 16.5 g 33%

Serving size 252g

Cooking steps

1

Clean the clams and shrimp thoroughly.
2

Boil the spaghetti noodles in boiling water.
3

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

Add the shrimp and clams to the pan and stir-fry.
5

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

Add the cooked spaghetti noodles to the pan and mix well.
7

Season with salt and pepper.
8

Finish by garnishing with parsley and chili peppers.

Shrimp Vongole

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