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Soprano Shrimp With Angel Hair Pasta and Salsa Recipe

Soprano Shrimp With Angel Hair Pasta and Salsa Recipe

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Soprano Shrimp With Angel Hair Pasta and Salsa

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Ingredients:

Serving

1 tbsp butter
1 cup half-and-half (regular or non-fat )
3/4 cup shredded provolone cheese
1/3 cup fresh italian parsley, chopped finely
1 tsp oregano
2 eggs, beaten lightly
1 cup plain yogurt
3/4 cup feta cheese
1/2 cup chopped fresh basil
16 oz angel hair pasta, cooked
16 oz of your favorite salsa
1 lb medium shrimp, boiled and peeled
1/2 cup parmigiano-reggiano cheese, grated

Directions:

Grease a 12x8 pan with 1 tablespoon butter.
Combine eggs, half and half, yogurt, Swiss Cheese, feta cheese, Italian parsley, basil and oregano in a medium bowl.
Mix well.
Spread half of the pasta on the bottom of the pan.
Add half of the shrimp.
Spread half the salsa over the shrimp Cover with the remaining pasta and spread the egg mixture over the pasta Top with the remaining shrimp and salsa.
Sprinkle Parmigiano-reggiano cheese over the top.
Bake the angel hair pasta concoction at 350 degrees for 30 minutes.
Let stand 10 minutes before serving.
Bon appetito always!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	748.81 Kcal (3135 kJ)
Calories from fat	307.51 Kcal
		% Daily Value*
Total Fat	34.17g	53%
Cholesterol	152.58mg	51%
Sodium	1814.98mg	76%
Potassium	613.75mg	13%
Total Carbs	86.14g	29%
Sugars	9.04g	36%
Dietary Fiber	5.5g	22%
Protein	28.48g	57%
Vitamin C	7.1mg	12%
Iron	267.1mg	1484%
Calcium	384.9mg	38%

Amount Per 100 g
Calories	194.29 Kcal (813 kJ)
Calories from fat	79.79 Kcal
		% Daily Value*
Total Fat	8.87g	53%
Cholesterol	39.59mg	51%
Sodium	470.91mg	76%
Potassium	159.24mg	13%
Total Carbs	22.35g	29%
Sugars	2.35g	36%
Dietary Fiber	1.43g	22%
Protein	7.39g	57%
Vitamin C	1.8mg	12%
Iron	69.3mg	1484%
Calcium	99.9mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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