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Ethnic Cuisines

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Scampi-Style Sautéed Shrimp and Pasta

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Nutrition Facts

Serving Size: 11.3 oz
Amounts Per Serving
Calories 670
Calories from Fat 430
% Daily Value*
Total Fat 48g 74%
Saturated Fat 22g 110%
Trans Fat 0g  
Cholesterol 135mg 45%
Sodium 140mg 6%
Potassium 470mg 15%
Total Carbohydrate 41g 14%
Dietary Fiber 5g 20%
Sugars 2g  
Protein 18g  
Vitamin A 10% Vitamin C 60%
Calcium 15% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Serving
Serving Size: 11.3 oz


Amount Ingredients
Sun-Dried Tomato Pesto Butter:
1 lb. Butter, Softened
1/2 cup White Wine
1/4 cup Lemon Juice, Fresh
1/8 cup Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
2 Tbsp. Fresh Flat Leaf Parsley, Chopped Fine
Shrimp and Pasta:
1 Tbsp. Olive Oil
5 each Shrimp, 21/25, Peeled and Deveined, Raw
1/8 cup Red Onions, Sliced
2 oz. Sun-Dried Tomato Pesto Butter (See Recipe Instructions Below)
4 oz. Linguini, Cooked, Hot
3 oz. Broccoli Rapini, Cooked, Hot
1 tsp. Lemon Juice, Fresh

Recommended Product: 9668 Gold Label Sun-Dried Tomato Pesto Sauce


  1. To make Sun-Dried Tomato Pesto Butter: Blend butter, white wine, ¼ cup lemon juice, Gold Label Sun-Dried Tomato Pesto Sauce and parsley. Prepare in advance and refrigerate until needed.
  2. Sauté shrimp 1-2 minutes. Add onions and cook 1 minute. Finish with prepared Sun-Dried Tomato Pesto Butter.
  3. Toss with warm linguini or place shrimp and butter mixture over over linguini as desired.
  4. Season warm cooked broccoli rapini with 1 tsp. lemon juice, salt and pepper to taste. Place on side of shrimp mixture.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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