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Nutrition Facts
Serving Size 272 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 2040 mg 85%
Total Carbohydrate 41 g 14%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 23 g
Vitamin A 10% Iron 10%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Garlic Rosemary Shrimp Alfredo
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tbsp kosher salt, dissolved into pasta cooking water
5 Oz asparagus, about as thick as a pencil
1 Lb shrimp, peeled and deveined
10 Oz H-E-B Organics Pasta, (Fusilli works great for this)
4 H-E-B Applewood Smoked Uncured Bacon, finely chopped
2 sprigs fresh rosemary
1/2 Tsp Gourmet Garden Chili Pepper Flakes
14 1/2 Oz Cucina di Vito Roasted Garlic Alfredo
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Bring a large pot of salted water to a boil. While water is heating cut asparagus into bite-size pieces. Set aside.
Cut shrimp in half long ways, along the middle vein. Set aside.
When water starts to boil, add pasta. Cook according to package instructions.
While pasta is cooking place a large skillet over medium heat, add bacon and cook until lightly crispy. Remove from pan to a paper towel to drain. Reserve 1 tablespoon bacon drippings in skillet.
Add rosemary, chili pepper flakes and asparagus and sauté 1 minute. Add shrimp and sauté 2 minutes, depending on size, or until just barely cooked through.
Add Alfredo sauce and stir 1 minute, just to heat through. Drain pasta and reserve 1/2 cup cooking liquid.
Add pasta to skillet and stir to coat. Thin sauce as needed with reserved pasta cooking liquid. Serve immediately.


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