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Nutrition Facts

  Servings Per Recipe: 7
  Serving Size: 1 serving

Amount Per Serving
  Calories 164.6
  Total Fat 2.4 g
      Saturated Fat 1.0 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 0.2 g
  Cholesterol 79.3 mg
  Sodium 426.4 mg
  Potassium 156.9 mg
  Total Carbohydrate 19.2 g
      Dietary Fiber 1.0 g
      Sugars 0.2 g
  Protein 16.0 g
  Vitamin A 7.7 %
  Vitamin B-12 12.6 %
  Vitamin B-6 5.8 %
  Vitamin C 3.1 %
  Vitamin D 0.0 %
  Vitamin E 1.2 %
  Calcium 8.3 %
  Copper 7.4 %
  Folate 12.2 %
  Iron 10.8 %
  Magnesium 6.7 %
  Manganese 10.6 %
  Niacin 9.6 %
  Pantothenic Acid     2.8 %
  Phosphorus     22.4 %
  Riboflavin 7.2 %
  Selenium 38.7 %
  Thiamin 9.0 %
  Zinc 7.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in GARLIC SHRIMP PASTA

View the full GARLIC SHRIMP PASTA Recipe & Instructions
Submitted by: FEELINFROGGY1

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of GARLIC SHRIMP PASTA

77 calories of Spaghetti, cooked without added salt (pasta), (48.60 grams)

36 calories of Shrimp, cooked, (1.29 oz)

31 calories of Cream Cheese, Fat Free, (32.40 grams)

23 calories of reduced fat parmesan, (1.14 tbsp)

3 calories of Garlic, (0.71 cloves)

2 calories of Onions, raw, (0.04 cup, chopped)

1 calories of Swanson Chicken Broth 99% Fat Free, (0.14 cup)


Nutrition & Calorie Comments  

Awesome recipe. I used the full fat cream cheese since it was only 10 calories more per serving. Will make again! Submitted by:
BON062329

(8/13/13)
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I loved this, so did my family! I used whole wheat spaghetti and low fat cream cheese. I tried to modify it to find the right nutritional info but am having a hard time saving it correctly. Any help that could be offered would be apperciated Submitted by:
TRAY0008

(1/15/13)
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This was super delicious. I was afraid it wouldn't be because I used generic fat free cream cheese but it was great. The only thing I didn't like was that as it cooled it got thick, hard to eat. We used 3/4 bag frozen shrimp and it could have used more. Next time I'll try like 3 cans of shrimp. Submitted by:
JAXCUZ

(10/25/12)
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Excellent! Will definitely be making it again. I did use 1/3 less fat cream cheese. Also, had to use corn starch to thicken it up a bit Submitted by:
SCRAPPY_RN

(8/24/12)
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Although this is an AWESOME meal the calorie count is a lot higher than stated. Just beware for those of you who are counting calories. (after a lot of math and double checking my calorie count is 279.1). Having said that it is very yummy! Submitted by:
AMBERLBD1

(2/1/12)
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This was absolutely delicious. I figured out calories and my calories and carbs were much higher. Not sure why. But it was a wonderful dish and a great way to eat "Alfredo" without all that fat! Will have again for sure. Submitted by:
DRAGONLADY39

(1/11/12)
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I made this with whole fat cream cheese (all I had on hand) and medium precooked shrimp. I added some finely chopped fresh broccoli to the garlic and onions (which I sauteed in a teaspoon of olive oil) It was excellent. The calories and fat are still acceptable (325) and tasty creamy delicious. Submitted by:
JANETAGAIN

(1/7/12)
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Not sure if it was the cream cheese I used (Great Value Fat Free because our store didn't have Fat Free Philadelphia Cream Cheese) or what but this was very disappointing. The sauce tasted more like a "sour cream and onion". Submitted by:
TRAMMGT

(1/1/12)
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No one in my family liked this. I think it was the fat free cream cheese. The flavor was just not our thing. Submitted by:
COUNTRYCITYMIX

(1/1/12)
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This was fantastic. I used 1/3 fat cream cheese and adjusted the calories. I made enough for the entire family (8) and everyone loved it! Submitted by:
STEPHIEROD07

(6/28/11)
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Very good! I used 1/3 less fat not fat free and broccoli. Family enjoyed,easy to make,I will make it again.






Submitted by:
PGSTORMJ119

(4/19/11)
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This was AMAZING!!! Thanks so much!!
Side note: The calories are off. They were entered for spaghetti and not fettucine. If you use fettucine then it is more like 151cals for just the pasta. That's more like 247cals with everything. So check your pasta before you get too excited about the low cals.
Submitted by:
CHRISTI_THE_COW

(4/14/11)
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What a great recipe! I forgot that it was figure friendly! The store that i was in did not have fat free cream cheese, so I used 1/3 fat. I did have to tweak it a little the next day with some black pepper and a little cayenne pepper, but other than that it was awesome! Submitted by:
SLNUNLEY

(3/30/11)
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This was really good. I did use 1 tsp of EVOO to saute the onions and garlic before adding the shrimp. This did not taste low fat at all. We will be making this dish again. I highly recommend it. Submitted by:
KRISSY-2010

(2/13/11)
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This is really yummy . I did add sea salt to my pasta water to cook it in. I used whole wheat rotini, normandy blend veges (broccoli, carrot, cauliflower,yellow squash, & zucchini), and I seasoned it with Mrs. Dash Chicken grilling blend. Its a new family favorite! Submitted by:
ROO2010

(1/7/11)
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I was nervous about using the fat free cream cheese, but it worked out really well! Thanks for the great idea! Submitted by:
CAITB21

(11/5/10)
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This is a truly great, low fat, HIGH taste recipe for a quick midweek dinner. As is the recipe is great, but I've also made the same sauce and used it with skinless chicken breasts and broccoli instead of the shrimp. Everyone in the family LOVES it! Thank you for sharing this one. Submitted by:
BIGMOOSUE

(10/18/10)
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Yum! Yum! Yum! I didn't use fat free cream cheese, so i will have to figure out the nutritional value. I also added slices of red pepper and snow peas! Submitted by:
HEART_N_GRACE

(3/6/10)
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Very good recipe.I used penne pasta and I think this will change the calories per 1 cup serving though. I also added broccoli and sliced mushrooms. Also needs salt per taste. But love that I am very full and it was so creamy! Submitted by:
CHELEY14

(1/24/10)
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