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Nutrition Facts
Serving Size 192 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 140 mg 47%
Sodium 740 mg 31%
Total Carbohydrate 47 g 16%
Dietary Fiber 8 g 32%
Sugars 0 g
Protein 26 g
Vitamin A 70% Iron 25%
Vitamin C 50% 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.
Parsley Pesto Shrimp
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

8 Oz H-E-B Organics Whole Wheat Linguine
1 bunch Texas Backyard Organic Parsley
2 cup(s) spinach
1 garlic, minced
1/4 cup(s) H-E-B Extra Virgin Olive Oil
2 Tbsp lemon, juiced
1/3 cup(s) Parmesan cheese
3/4 Lb gulf shrimp
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Preheat grill to medium.
Set a large pot of water to boil and cook pasta according to package directions.
Meanwhile, combine parsley, spinach, garlic, olive oil, lemon juice and Parmesan cheese together in a food processor or blender. Blend until smooth. Cover and set aside.
Combine 3 tbsp. of pesto, salt, pepper, and shrimp together. Toss well to coat.
Place the shrimp on the grill for several minutes, turning once.
Once shrimp are done and opaque, remove.
Combine the pesto, grilled shrimp and pasta together. Toss well to coat and serve.


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