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Nutrition Facts
Serving Size 236 g
(Approx. 4 Servings)
Amount Per Serving
Calories 540 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 205 mg 68%
Sodium 940 mg 39%
Total Carbohydrate 51 g 17%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 24 g
Vitamin A 25% Iron 15%
Vitamin C 10% 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.

Shrimp Scampi Over Linguini

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B NH Medium Gulf Shrimp, Peeled and Deveined
1 medium shallots, minced
1 Tbsp H-E-B Peeled Garlic, minced
2 Tbsp lemon, juiced
2 Tbsp parsley, chopped
9 Oz H-E-B Linguine
1/2 cup(s) unsalted butter
1/2 Tsp H-E-B Iodized Salt
2 Tbsp dry white wine
1/2 Tsp H-E-B Pure Ground Black Pepper
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Bring 3 quarts water to a boil in a 4-quart pot.
Meanwhile, peel and devein shrimp.
Chop shallot and garlic finely to mince.
Squeeze lemon for juice and chop parsley.
Cook pasta in boiling water about 2 minutes, until al dente (firm to the tooth not soft or overdone); drain and set aside.
Melt butter in a large skillet over medium-high heat, then add garlic and shallots. Sauté 2 minutes.
Add shrimp and sauté 3 minutes, or until shrimp turn pink.
Stir in lemon juice, parsley, salt, pepper and white wine, if desired.
Simmer 30-60 seconds, until heated through.
Pour shrimp and sauce over linguine to serve.



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