Recipe Menu
Picture of Shrimp and Feta Spinach Fettuccine
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2930 kcal 147 %
  • Fat 65 g 100 %
  • Saturated 17 g 87 %
  • Carbs 388 g 129 %
  • Fiber 26 g 105 %
  • Protein 190 g 381 %
  • Cholesterol 1027 mg 342 %
  • Sodium 6139 mg 256 %
  • Calcium 1176 mg 118 %
  • Magnesium 530 mg 126 %
  • Potassium 3673 mg 78 %
  • Iron 17 mg 96 %
  • Zinc 17 mg 156 %
  • Phosphorus 2804 mg 401 %
  • Vitamin A 660 µg 73 %
  • Vitamin C 116 mg 129 %
  • Thiamin (B1) 1 mg 73 %
  • Riboflavin (B2) 1 mg 107 %
  • Niacin (B3) 25 mg 154 %
  • Vitamin B6 2 mg 186 %
  • Folate equivalent (total) 238 µg 60 %
  • Vitamin B12 9 µg 368 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 4 µg 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.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Shrimp and Feta Spinach Fettuccine

Ingredients

  • 16 ounces spinach fettuccine
  • 1 pound frozen cooked shrimp
  • 1/4 cup white wine
  • 1 jar (6 ounces) marinated artichoke hearts
  • 4 ounces oil-packed sun-dried tomatoes, sliced
  • 1/2 cup (2 ounces) tomato-basil feta cheese
  • 3 tablespoons Parmesan cheese
  • 1/2 teaspoon garlic powder or garlic salt

Login or Join to leave a comment

Login Join

Discussion (0)