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Nutrition Facts
Serving Size 275 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 560 mg 23%
Total Carbohydrate 60 g 20%
Dietary Fiber 5 g 20%
Sugars 15 g
Protein 31 g
Vitamin A 70% Iron 20%
Vitamin C 20% Calcium 20%
*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.
Mediterranean Shrimp Fettuccine
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

12 Oz extra large Gulf shrimp, thawed
1 cup(s) H-E-B Fat Free Sour Cream
1/2 cup(s) H-E-B Reduced Fat Crumbled Feta Cheese
1/4 cup(s) H-E-B Sun Dried Tomato
1/4 cup(s) basil leaves, thin sliced
1/4 Tsp red bell pepper
3 H-E-B Peeled Garlic, chopped fine
4 Oz H-E-B Fettuccine Pasta, uncooked
6 Oz H-E-B Baby Spinach
1/8 Tsp kosher salt
1/8 Tsp pepper
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Peel and devein shrimp. Place in a small bowl, set aside.
In a large pasta bowl, combine sour cream, feta cheese, sun-dried tomato strips, basil, crushed red pepper and chopped garlic.
Cook pasta according to package directions, but after the first 8 minutes of cooking, add spinach and shrimp to boiling pasta. Bring water to a boil, cook 2 more minutes.
Drain thoroughly then add to pasta bowl with sour cream mixture. Toss to coat.
Season to taste with salt and pepper. Serve immediately.



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