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Nutrition Facts
Serving Size 244 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 1950 mg 81%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 22 g
Vitamin A 15% Iron 6%
Vitamin C 15% Calcium 25%
*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.
Tex Mex Shrimp Alfredo
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

2 Tsp kosher salt
1 Lb shrimp, peeled and deveined
10 Oz Central Market Organic Pasta, (Trattole is nice in this recipe)
1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
12 Oz H-E-B Pico de Gallo, drained
15 Oz H-E-B Creamy Poblano Pasta Sauce
1/3 cup(s) shredded Parmesan cheese
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Bring a large pot of lightly salted water to a boil.
Cut shrimp in half long ways, along middle vein line. Set aside.
When water starts to boil, add pasta. Cook according to package instructions.
Set a large skillet over medium-heat 5 minutes before pasta finishes cooking.
Add oil and shrimp, stir to coat shrimp and cook 1 minute.
Add pico de gallo and cook 1 more minute. Add pasta sauce and stir to warm through.
Drain cooked pasta, reserve 1/2 cup pasta cooking liquid. Add pasta to skillet with sauce and toss with Parmesan cheese. Thin sauce as needed with reserved pasta cooking water.
Chef's note: Add freshly ground black pepper if desired.



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