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Spicy Shrimp Pasta Salad with Asparagus and Sundried Tomatoes
FEED ME PHOEBE14Ingredients
25Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. gluten free pasta (short, I used Andean Dream Quinoa Macaroni)
- 1 lb. asparagus (trimmed and cut into 1-inch pieces)
- 1/2 lb. peeled deveined shrimp (wild, tail on)
- sea salt (I used the Rachel Ray Salt from the Sea Grinder)
- black pepper (I used the Rachel Ray Malabar Pepper Grinder)
- 2 Tbsp. extra virgin olive oil (Colavita Organic, divided)
- 2 shallots (large, thinly sliced)
- 2 garlic cloves (thinly sliced)
- 1/2 tsp. red chili flakes
- 1 pt. cherry tomatoes (halved)
- 1 cup sundried tomatoes (Colavita, in olive oil, thinly sliced)
- 2 Tbsp. Colavita Balsamic Vinegar
- 2 Tbsp. chopped fresh mint (finely)
- 1 Tbsp. hemp seeds (optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium500mg21% |
Potassium1240mg35% |
Protein14g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber7g28% |
Sugars12g |
Vitamin A50% |
Vitamin C45% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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