1. Cook pasta. Drain over bowl, reserving 1/4cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add Shrimp mixture, saute for 4minutes or until shrimp are cooked remove from pan; keep warm.
2. Reduce heat to medium. Add reserved cooking liquid, Parmigiano- Reggiano, half and half, cream cheese, and pepper to pan. Cook 2 minutes or until cheese melts. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle w/ parsley.
For Roasted asparagus:
Combine 2 tsp olive oil, 1/4 tsp salt, 1/8 tsp ground red pepper, and 1lb trimmed asparagus on a jelly roll pan. Bake at 450 degrees for 6mins or until crisp-tender. Serve w/ lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.5mg||2 %|
|Sodium 14.1mg||0 %|
|Potassium 205mg||5 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.8g|
|Protein 2g||3 %|
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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: 78
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