Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
612
Calories
47g
Protein
21g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 doz. med shrimp
- 1 C medium-shell pasta
- Handful frozen peas,
- Salt & pepper to taste,
- Parmesan cheese,
- Lemon juice,
- Parsley.
- Butter
Directions
1
Clean shrimp, de-vein and snip the tails off. Leave on a cutting board and season with lemon juice, salt and pepper. Boil shell pasta. Three or four minutes before pasta cooking time is finished, throw in frozen peas and shrimp. Allow to boil until its time to drain the pasta. As pasta drains, add a pat of butter to the pot used for boiling. Slide pasta mixture back into pot, add Parmesan cheese and parsley. Toss and allow to heat through before serving. Substitution: Use canned shrimp instead of fresh.
2
Category:Seafood Recipes
Recipe sourced from
fandom