Shrimp & Pasta Formaggio
by Glorygirl
Seafood main dish
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INGREDIENTS
- 1/2 lb. angel hair pasta ; uncooked
- 1 tbsp olive oil
- 3 cloves Garlic ; minced
- 1 14.5-oz can Italian-style diced tomatoes ; undrained
- 1 6-oz packages baby spinach leaves
- 1 lb. frozen cooked cleaned (with tails left on) medium
- 1/2 cup whipping cream
- 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blen
- 3 tbsp KRAFT Grated Parmesan Cheese
INSTRUCTIONS
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted
NOTES
cdunk333
SlyBoots87
SlyBoots87
GabiF
Yummy!
zacman
Shrimp & Pasta
plumdrix
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (380g) | ||
| Recipe Makes: 4 | ||
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| Calories: 567 | ||
| Calories from Fat: 249 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 27.7g | 37 % | |
| Saturated Fat 14.5g | 72 % | |
| Monounsaturated Fat 9g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 335.7mg | 103 % | |
| Sodium 551.4mg | 19 % | |
| Potassium 845.3mg | 22 % | |
| Total Carbohydrate 38.2g | 11 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 36.1g | ||
| Protein 41.4g | 59 % | |
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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. |
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Calories per serving: 567
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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