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In olive oil and butter saute garlic and shallot, carrot and cauliflower . Add shrimp and lemon juice cook until shrimp turn pink, add parsely toss with hot cooked spagetti and shrinkle with parmesan.
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 552 | ||
Calories from Fat: 163 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 202.9mg | 62 % | |
Sodium 393.7mg | 14 % | |
Potassium 1048.8mg | 28 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 54.1g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 552
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