Appetizer/Small Plates Entrées

Shrimp and Kale Penne Alfredo, Gluten Free*

Shrimp, red bell peppers, and kale create a tasty and colorful sauce for penne. Make it celiac-friendly using gluten free pasta.
  • 0:08 TIME
  • 1 Portions
  • 336 calories

Preparation

Ingredients

Virgin olive oil1 tsp
Shrimp, peeled, raw, deveined (5 each)2 oz
Red bell peppers, julienned1 oz
Kale, Tuscan, chopped (1 cup)1.5 oz
Stouffer's Alfredo Sauce Gluten Free, thawed (1/2 cup)4 fl.oz
Penne, gluten free, cooked2 oz

 

Method

  1. Heat olive oil in a sauté pan over medium-high heat. Add shrimp and cook on one side for 1–2 minutes or until they are cooked about halfway.
  2. Flip shrimp and add bell peppers. Sauté until shrimp are almost cooked and bell peppers are soft, approximately 2 more minutes.
  3. Add kale and toss 1–2 minutes to begin to wilt the kale.
  4. Add Alfredo Sauce and toss a few more times to finish wilting the kale.
  5. Add pasta and toss to coat.

*When using gluten free ingredients, recipes, and proper back-of-house procedures.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy336 kcal
Protein15 g
Fats, total24 g
Carbohydrate, total13 g
Sugars, total5 g
Fats, saturated7 g
Fiber, total dietary1 g
Sodium964 mg
Calcium267 mg
Cholesterol103 mg
Iron2 mg
Vitamin C91 mg
Vitamin D1 IU