Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
493
Calories
42g
Protein
11g
Fat
57g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Salad Dressing | 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
- 1 cup shell pasta or elbow macaroni
- 1 lb frozen cooked shrimp, thawed or 1 lb cooked shrimp
- ⅓ cup bottled creamy onion or Caesar salad dressing
- 2 tbsp snipped fresh dill (optional)
- salt and freshly ground black pepper
- 1 x 6 oz package baby spinach
- 4 oz chèvre, sliced, or feta cheese, crumbled
Directions
1
Prepare pasta according to package directions; drain.
2
In an extra-large bowl combine pasta, shrimp, and chopped sweet peppers.
3
Drizzle with the salad dressing; sprinkle with dill.
4
Toss to coat.
5
Season to taste with salt and pepper.
6
Divide spinach among 6 shallow bowls or plates.
7
Top with shrimp mixture and cheese.
Recipe sourced from
fandom