Shrimp Veggie Pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 364.6
- Total Fat: 22.7 g
- Cholesterol: 147.3 mg
- Sodium: 186.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.7 g
- Protein: 23.7 g
View full nutritional breakdown of Shrimp Veggie Pasta calories by ingredient
Number of Servings: 6
Ingredients
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Broccoli, cooked, 1 stalk, medium (7-1/2" - 8" long)
Green Peppers (bell peppers), 1 cup, strips
Mushrooms, cooked, 5 mushroom (or 2 portabella mushrooms)
Snap peas, 1/2 cup
Shrimp, cooked, 1 lb cooked a peeled
Whole Wheat Spaghetti, cooked (pasta), 2 cup
Extra Virgin Olive Oil, 9 tbsp
Red Star, Nutritional Yeast, Vegetarian Support Formula, 6 Tbspn
Red Pepper Chilli Flakes
Salt
Pepper
Italian Seasoning
Directions
Serves 6-8, 1 or 2 cup servings. (warning a little on the spicy side, remove red pepper flakes to remove the spice heat)
While shrimp and pasta is cooking, chop all veggies and put into wok.
Add seasonings, nutritional yeast, chilli flakes, and extra virgin olive oil.
Once pasta and shrimp are cooked, stir into wok. Cook until veggies are as crunchy or as limp as you prefer.
Serve and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user IWILLBREAKFREE.
While shrimp and pasta is cooking, chop all veggies and put into wok.
Add seasonings, nutritional yeast, chilli flakes, and extra virgin olive oil.
Once pasta and shrimp are cooked, stir into wok. Cook until veggies are as crunchy or as limp as you prefer.
Serve and enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user IWILLBREAKFREE.
Member Ratings For This Recipe
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