Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories | 360.1 | Total Fat | 15.3 g |
---|---|
Saturated Fat | 4.1 g |
Polyunsaturated Fat | 1.7 g |
Monounsaturated Fat | 8.5 g |
Cholesterol | 51.0 mg |
Sodium | 249.8 mg |
Potassium | 7.9 mg |
Total Carbohydrate | 30.0 g |
Dietary Fiber | 1.3 g |
Sugars | 1.8 g |
Protein | 25.0 g |
Vitamin A | 2.1 % | Vitamin B-12 | 1.4 % |
---|---|
Vitamin B-6 | 0.6 % |
Vitamin C | 6.9 % |
Vitamin D | 0.0 % |
Vitamin E | 0.1 % |
Calcium | 13.0 % |
Copper | 0.2 % |
Folate | 20.1 % |
Iron | 7.3 % |
Magnesium | 0.8 % |
Manganese | 0.5 % |
Niacin | 10.1 % |
Pantothenic Acid | 0.3 % |
Phosphorus | 4.5 % |
Riboflavin | 11.3 % |
Selenium | 2.2 % |
Thiamin | 16.9 % |
Zinc | 1.3 % |
*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 Shrimp Penne
View the full Shrimp Penne Recipe & Instructions
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 Shrimp Penne
133 calories of Barilla Pasta, Penne, (1.33 oz)
80 calories of Extra Virgin Olive Oil, (0.67 tbsp)
73 calories of Tyson boneless, skinless chicken breast, (2.67 oz)
23 calories of Laughing Cow Cheese spicy pepper Jack, (0.67 serving)
14 calories of Parmesan Cheese, shredded, (0.67 tbsp)
11 calories of Parmesan Cheese, grated, (0.50 tbsp)
5 calories of Tomato, grape (3oz = appro 12 tomatoes), (0.50 oz)
1 calories of Garlic, (0.17 clove)
Calories per serving of Shrimp Penne
133 calories of Barilla Pasta, Penne, (1.33 oz)
80 calories of Extra Virgin Olive Oil, (0.67 tbsp)
73 calories of Tyson boneless, skinless chicken breast, (2.67 oz)
23 calories of Laughing Cow Cheese spicy pepper Jack, (0.67 serving)
14 calories of Parmesan Cheese, shredded, (0.67 tbsp)
11 calories of Parmesan Cheese, grated, (0.50 tbsp)
5 calories of Tomato, grape (3oz = appro 12 tomatoes), (0.50 oz)
1 calories of Garlic, (0.17 clove)
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