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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Pasta and Seafood

 
One serving costs about $6.16 One serving costs about $6.16 One serving costs about $6.16

$6.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,pescetarian,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:69%

Spoonacular Score: 69%

 

Pastan and Seafood is a dairy free and pescatarian main course. One serving contains 521 calories, 38g of protein, and 4g of fat. This recipe serves 2 and costs $5.79 per serving. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista has 1 fans. If you have shrimp, squid ink linguine, parsley, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Seafood Pasta, Seafood Pasta, and Seafood Pasta for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
1
1  garlic clove
garlic clove
0.25 cup
0.25 cup italian fresh parsley
italian fresh parsley
2 cups
2 cups canned plum tomatoes
canned plum tomatoes
0.5 Tbsps
0.5 Tbsps salt
salt
0.5 pound
0.5 pound shrimp
shrimp
0.5 pound
0.5 pound dried squid ink pasta
dried squid ink pasta
some black bell pepper
some
black bell pepper
1  garlic clove
1
garlic clove
0.25 cup italian fresh parsley
0.25 cup
italian fresh parsley
2 cups canned plum tomatoes
2 cups
canned plum tomatoes
0.5 Tbsps salt
0.5 Tbsps
salt
0.5 pound shrimp
0.5 pound
shrimp
0.5 pound dried squid ink pasta
0.5 pound
dried squid ink pasta

Equipment

sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl


Instructions

  1. Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and pepper.
  2. In another skillet cook the shrimp in half the remaining olive oil. Remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese.
  3. This recipe yields 2 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.82
Ingredient
some black bell pepper
1 garlic clove
¼ cups italian fresh parsley
2 cups canned plum tomatoes
½ pounds shrimp
½ pounds dried squid ink pasta
Price
$0.75
$0.07
$0.59
$1.78
$4.53
$5.91
$13.63

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
557k Calories
40g Protein
3g Total Fat
95g Carbs
28% Health Score
Limit These
Calories
557k
28%

Fat
3g
5%

  Saturated Fat
0.4g
3%

Carbohydrates
95g
32%

  Sugar
13g
15%

Cholesterol
182mg
61%

Sodium
1936mg
84%

Get Enough Of These
Protein
40g
80%

Vitamin C
137mg
167%

Vitamin K
145µg
138%

Vitamin A
4935IU
99%

Phosphorus
325mg
33%

Iron
5mg
32%

Fiber
7g
31%

Copper
0.61mg
31%

Potassium
1065mg
30%

Manganese
0.43mg
22%

Vitamin B6
0.43mg
22%

Folate
81µg
20%

Magnesium
78mg
20%

Vitamin E
2mg
17%

Zinc
2mg
15%

Calcium
115mg
12%

Vitamin B3
2mg
11%

Vitamin B1
0.14mg
9%

Vitamin B2
0.12mg
7%

Vitamin B5
0.49mg
5%

covered percent of daily need

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