Rapini and Shrimp Pasta

Rapini and Shrimp Pasta

Lasagna sheets cut into strips taste fresh and luxurious in this dish.


3 tbsp (45 mL) extra-virgin olive oil
1 hot red pepper
3 cloves garlic, thinly sliced
5 anchovy fillets, chopped
3 tbsp (45 mL) capers, drained and rinsed
1/4 cup (60 mL) water
1-2/3 cups (400 mL) prepared strained tomatoes, passata
1 lb (454 g) thawed large raw shrimp, peeled and deveined
1 pinch salt
1 pinch pepper
1 brunch (340 g) rapini
1 pkg (360 g) fresh lasagna noodles, sheets


In Dutch oven, heat oil over medium-high heat. Prick hot pepper 4 times with fork; add to oil. Add garlic, anchovies and capers; cook for 2 minutes. Stir in water, scraping up browned bits until dissolved.

Add tomatoes and bring to boil; reduce heat and simmer until reduced by half, about 7 minutes.

Sprinkle shrimp with salt and pepper; add to pan and simmer for 3 minutes.

Meanwhile, trim 1/2 inch (1 cm) from base of rapini stems; cut rapini into thirds. In large pot of boiling salted water, cook rapini until tender, about 4 minutes. With slotted spoon, remove rapini and drain; stir into sauce.

Cut lasagna sheets into thick strips; add to boiling water and cook until al dente, about 4 minutes. Drain and add to sauce; toss to coat.

Servings: 6

Nutritional Info

approx. per serving



total fat10g

sat. fat1g








vit A 19%

vit C 23%

folate 57%

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