RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	118.1707
Energy (kCal)	539.9765
Carbohydrates (g)	6.2667
Total fats (g)	3.623
Fatty acids, total saturated 20:0 (g)	0.0068
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0559
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0102
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1587
Fatty acids, total saturated 4:0 (g)	0.0162
Fatty acids, total trans (g)	0.0136
Riboflavin (mg)	0.3754
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0340
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2793
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0384
Proline (g)	0.0720
Fatty acids, total polyunsaturated 18:1 t (g)	0.0068
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0050
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.4682
Copper, Cu (mg)	1.9622
Maltose (g)	0.0000
Zinc, Zn (mg)	7.4623
Total lipid (fat) (g)	3.6230
Vitamin K (phylloquinone) (g)	493.2080
Cholesterol (mg)	662.7333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0077
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0290
Folate, total (g)	82.1977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0068
Vitamin A, IU (IU)	2772.1119
Energy (kcal)	539.9765
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0582
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0132
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1541
Sugars, total (g)	0.4087
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	39.9000
Lutein + zeaxanthin (g)	1670.9105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1802
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0547
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	185.4994
Fatty acids, total saturated 16:0 (g)	0.5394
Carbohydrate, by difference (g)	6.2667
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	84.4219
Aspartic acid (g)	0.0963
Tyrosine (g)	0.0274
Potassium, K (mg)	1652.7750
Fatty acids, total saturated 12:0 (g)	0.0145
Vitamin A, RAE (g)	198.4552
Serine (g)	0.0432
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0461
Fatty acids, total trans-polyenoic 22:4 (g)	0.0034
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0102
Fatty acids, total saturated 14:0 (g)	0.0607
Histidine (g)	0.0192
Isoleucine (g)	0.0375
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.9138
Water (g)	590.0836
Fatty acids, total saturated 8:0 (g)	0.0062
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0136
Carotene, beta (g)	1519.2825
Sodium, Na (mg)	695.3801
Iron, Fe (mg)	7.3571
Energy (kJ)	2259.7375
Ash (g)	8.3461
Caffeine (mg)	0.0000
Glycine (g)	0.0460
Fatty acids, total trans-polyenoic (g)	0.0034
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2334
Fatty acids, total polyunsaturated (g)	0.9636
Vitamin E (alpha-tocopherol) (mg)	1.3683
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.3107
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0097
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0557
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0077
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1280
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0034
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3034
Folate, food (g)	82.1977
Fatty acids, total saturated 20:1 (g)	0.0144
Fatty acids, total monounsaturated (g)	0.7292
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1054
Fatty acids, total polyunsaturated 16:1 t (g)	0.0034
Fatty acids, total polyunsaturated 17:0 (g)	0.0136
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	152.7783
Fatty acids, total polyunsaturated 16:1 c (g)	0.0068
Fatty acids, total saturated (g)	0.9899
Vitamin B-12 (g)	2.3767
Calcium, Ca (mg)	612.5627
Fatty acids, total saturated 10:0 (g)	0.0128
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0620
Glutamic acid (g)	0.0828
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	71.9000
Leucine (g)	0.0670
Folate, DFE (g)	82.1977
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0034
Fiber, total dietary (g)	1.1355
Tryptophan (g)	0.0138
Threonine (g)	0.0380
Fatty acids, total polyunsaturated 18:1 c (g)	0.1261
Manganese, Mn (mg)	0.2335
Protein (g)	118.1707
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5101
Betaine (mg)	0.0512
Phosphorus, P (mg)	1223.9085
Tocopherol, gamma (mg)	0.1967

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. To make the mint pesto, pulse the mint, parsley, walnuts, oil, garlic, salt, and pepper in a food processor until blended. | 2. Scrape down the sides of the bowl, pour in the water, and process until creamy; set aside. | 3. Add 1 inch of water to a medium pot: bring to a boil. | 4. Add the shrimp, cover tightly, and cook until they are pink and firm, about 3 minutes. Drain and set aside. | 5. Cook the linguine according to the package directions. | 6. Drain and return to the pot. | 7. Add the artichoke hearts, the cooked shrimp, the pesto, and the cheese. | 8. Toss over low heat just until warmed through, about 1 minute. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mint leaf	1	cup		201.7333	0.0	44.88	1.1333
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
walnut half	1/2	cup		201.7333	0.0	44.88	1.1333
extra virgin olive oil	4	teaspoons		201.7333	0.0	44.88	1.1333
garlic clove	1		quartered	201.7333	0.0	44.88	1.1333
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cold water	1/2	cup		0.0	0.0	0.0	0.0
shrimp	12	ounces	peeled deveined	289.0	0.0	68.34	1.734
wheat linguine	8	ounces		201.7333	0.0	44.88	1.1333
artichoke heart	1	can	quartered	201.7333	0.0	44.88	1.1333
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Mint Pesto Linguine With Shrimp