Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
758
Calories
53g
Protein
33g
Fat
66g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons good olive oil
- 1 tablespoon fresh garlic
- 1/4 cup diced yellow squash
- 1/4 cup zucchini squash
- 1/4 cup Roma tomatoes
- 1 tablespoon fresh basil
- 6 ea. 8/12 count shrimp
- 1 tablespoon Calamata olive base or whole
- 1 oz. freshly grated Parmesan or Asiago cheese
- 6 oz. cooked penne pasta
- 1/2 cup roasted peppers and onions
Directions
1
In a large (10"-12") skillet, heat olive oil. Add yellow and zucchini squash.
2
At this point add garlic, Roma tomatoes, basil, large shrimp.
3
Continue to stir fry together. Add Calamata olive paste. Add pasta and roasted vegetables.
4
Splash with a little white wine or chicken stock and finish with grated Parmesan cheese.
Recipe sourced from
fandom