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Yield: Serves 4. Each serving: 21 ounces
Recipes
Penne, Shrimp Salad
| Nutrition Information | |
| Calories: | 380 |
| Total Fat: | 6g |
| Saturated Fat: | 3g |
| Trans Fat: | 0g |
| Cholesterol: | 55mg |
| Sodium: | 434mg |
| Carbohydrates: | 59g |
| Dietary Fiber: | |
| Sugars: | 6.5g |
| Protein: | 21g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
Tossed salad:
1 bag ready-to-serve butter lettuce mix
1 cup thawed cooked shrimp, peeled and deveined, tails removed
2 grated carrots
1 cup diced tomato
1 wedged lemon
Black pepper and vinegar
Fruit Platter:
4 cups of assorted fresh fruits in season, cubed
Cook pasta according to package directions. Drain in colander. Heat sauce in the same pan and add pasta - stir and reheat. Serve on 4 small plates topped with cheese.
Prepare salad on 4 large plates by arranging lettuce, shrimp and veggies. Serve with lemon, pepper and vinegar to the side.
Serve fruit platter on table, family style.
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