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Nutrition Facts
Serving Size 419 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 200 mg 67%
Sodium 3440 mg 143%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 35 g
Vitamin A 20% Iron 15%
Vitamin C 10% Calcium 40%
*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.

Shrimp & Asparagus Lemon Penne

Prep Time
12 minutes
Cook Time
21 minutes
Total Time
33 minutes
4  People


Recipe makes 4 Servings

1 Lb peeled & deveined shrimp, thawed
1 Tbsp salt, reserve additional teaspoon
1 Lb asparagus
12 Oz penne pasta
1 1/4 cup(s) reduced-sodium chicken broth
2 garlic, crushed
3/4 Tsp lemon, zested
1/2 Tsp black pepper
1/2 cup(s) Parmesan cheese, shredded
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Boil 3 quarts water with tablespoon of salt in a 4-quart stock pot over high heat.
Snap tough ends off asparagus and cut 1 1/2-inches off the top and keep separate. Cut remainder of stems into 1-inch pieces.
Add asparagus stems to boiling water and cook 6 to 8 minutes until tender. Remove from water with slotted spoon and set aside.
Add pasta to boiling asparagus water and cook about 10 minutes until almost al dente.
Drain and return pasta to pot.
Combine asparagus stems, broth, garlic, lemon zest, pepper and teaspoon of salt in food processor or blender and process until smooth.
Pour asparagus sauce over pasta.
Stir in asparagus tips and shrimp and cook about 5 minutes over medium-high heat until the pasta is al dente and coated with sauce.
Stir in Parmesan and serve.



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