The recipe ITALIAN SHRIMP PASTA

Made From Scratch Recipes

ITALIAN SHRIMP PASTA recipe is a Italian Lunch meal that takes several minutes to make. If you enjoy Italian for Lunch, you will like ITALIAN SHRIMP PASTA!

ITALIAN SHRIMP PASTA

ITALIAN SHRIMP PASTA Recipe
ITALIAN SHRIMP PASTA

Shrimp is an excellent source of protein and when purchased pre-cooked, requires very little prep time at all. Take 5 minutes to prepare this in the morning to take with you.

What Course Is ITALIAN SHRIMP PASTA?

ITALIAN SHRIMP PASTA is for Lunch.


How Long Does ITALIAN SHRIMP PASTA Recipe Take To Prepare?

ITALIAN SHRIMP PASTA takes several minutes to prepare.


How Long Does ITALIAN SHRIMP PASTA Recipe Take To Cook?

ITALIAN SHRIMP PASTA takes several minutes to cook.


How Many Servings Does ITALIAN SHRIMP PASTA Recipe Make?

ITALIAN SHRIMP PASTA makes 1 servings.


What Are The Ingredients For ITALIAN SHRIMP PASTA Recipe?

The ingredients for ITALIAN SHRIMP PASTA are:

? cup whole wheat angel hair pasta (cooked measurement)
4 oz large shrimp
1 oz grated Parmesan cheese
? cup chopped red peppers
? cup broccoli florets
4 tbsp low-calorie Italian salad dressing


How Do I Make ITALIAN SHRIMP PASTA?

Here is how you make ITALIAN SHRIMP PASTA:

In a pot, bring water to boil and then cook pasta according to package direction. Next, heat two of the tablespoons of salad dressing in a pan. Toss in peppers, broccoli, and shrimp, and lightly stir fry for 2-3 minutes. Toss over drained pasta along with remaining salad dressing and then sprinkle on Parmesan cheese. Number of Servings: 1Recipe submitted by SparkPeople user CATALINA09.


What's The Nutritional Info For ITALIAN SHRIMP PASTA?

The nutritional information for ITALIAN SHRIMP PASTA is:

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 382.9
  • Total Fat: 12.4 g
  • Cholesterol: 225.6 mg
  • Sodium: 818.3 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 33.4 g

What Type Of Cuisine Is ITALIAN SHRIMP PASTA?

ITALIAN SHRIMP PASTA is Italian cuisine.


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