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Nutrition Facts
Serving Size 291 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 430 mg 18%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 21 g
Vitamin A 10% Iron 4%
Vitamin C 35% Calcium 2%
*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 with Summer Veggies
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

12 Oz penne pasta
12 1/2 Oz asparagus, ends removed and cut in 1-inch pieces
1 Oz snow peas
3/4 Lb shrimp, peeled and deveined
3 Tbsp pure olive oil
1 lemon, juiced
2 garlic, chopped
1/4 Oz goat cheese, crumbled
1/4 Tbsp basil, chopped
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Bring a large pot of water to a boil.
Add pasta and cook 5 minutes, then add asparagus to water and cook 3 more minutes.
Add snow peas and shrimp and cook 2 more minutes.
Drain all in a colander, reserving 1/2 cup of pasta water.
Return pasta mixture to pot and add olive oil, lemon juice, garlic and reserved pasta water. Gently toss to combine.
Add goat cheese and chopped basil.



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