Italian vinegrette soaked shrimp in a white cream cheese sauce with tomato and basil.
Marinate shrimp in Italian dressing and red onion seasoning for about 30 minutes. Chop tomato into small cubes Spray sauce pan with non-stick spray melt butter then drain and add shrimp, cook until pink. Remove from pan add the cream cheese and basil until cream cheese melts. Add the tomatoes and shrimp back to the pan and simmer for a few minutes. Drain the pasta. Coat pasta with sauce then add shrimp on top or mix it all together.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 655 | ||
Calories from Fat: 270 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 318.2mg | 98 % | |
Sodium 501.8mg | 17 % | |
Potassium 600.5mg | 16 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 56.2g | ||
Protein 38.6g | 55 % | |
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: 655
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