RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	105.055
Energy (kCal)	627.2604
Carbohydrates (g)	32.9998
Total fats (g)	6.4712
Fatty acids, total saturated 20:0 (g)	0.0068
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0898
Fatty acids, total polyunsaturated 17:1 (g)	0.1564
Fatty acids, total trans-monoenoic (g)	0.0374
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2335
Fatty acids, total saturated 4:0 (g)	0.0432
Fatty acids, total trans (g)	0.0612
Riboflavin (mg)	0.4791
Tocopherol, beta (mg)	0.0223
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0476
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)	0.5286
Tocopherol, delta (mg)	0.1020
Arginine (g)	4.7271
Proline (g)	2.1778
Fatty acids, total polyunsaturated 18:1 t (g)	0.0272
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.9594
Adjusted Protein (g)	0.0000
Cystine (g)	0.5765
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	150.8324
Copper, Cu (mg)	1.3695
Maltose (g)	0.0000
Zinc, Zn (mg)	6.9396
Total lipid (fat) (g)	6.4712
Vitamin K (phylloquinone) (g)	19.8786
Cholesterol (mg)	547.0669
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0204
Menaquinone-4 (g)	1.0200
Phytosterols (mg)	32.1372
Folate, total (g)	160.3938
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0204
Vitamin A, IU (IU)	2771.7085
Energy (kcal)	627.2604
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1341
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.3662
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2833
Sugars, total (g)	11.1047
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0663
Vitamin C, total ascorbic acid (mg)	43.2348
Lutein + zeaxanthin (g)	301.3238
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3128
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2317
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)	167.0916
Fatty acids, total saturated 16:0 (g)	1.1174
Carbohydrate, by difference (g)	32.9998
Vitamin D (IU)	6.8000
Fructose (g)	4.4794
Fluoride, F (g)	6.3479
Aspartic acid (g)	5.5684
Tyrosine (g)	1.7990
Potassium, K (mg)	1765.6273
Fatty acids, total saturated 12:0 (g)	0.0543
Vitamin A, RAE (g)	357.5900
Serine (g)	1.9707
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1059
Fatty acids, total trans-polyenoic 22:4 (g)	0.0102
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0136
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1803
Histidine (g)	1.0680
Isoleucine (g)	2.1894
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.0852
Water (g)	774.3792
Fatty acids, total saturated 8:0 (g)	0.0149
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0204
Carotene, beta (g)	1024.2677
Sodium, Na (mg)	2401.0510
Iron, Fe (mg)	6.0869
Energy (kJ)	2618.8967
Ash (g)	12.2798
Caffeine (mg)	0.0000
Glycine (g)	2.7956
Fatty acids, total trans-polyenoic (g)	0.0204
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6280
Fatty acids, total polyunsaturated (g)	1.6495
Vitamin E (alpha-tocopherol) (mg)	6.8819
Sucrose (g)	1.0890
Vitamin B-6 (mg)	1.1726
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0256
Vitamin D (D2 + D3) (g)	0.3400
Vitamin D3 (cholecalciferol) (g)	0.3400
Lysine (g)	4.5158
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0204
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	1.3944
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)	0.0238
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4889
Folate, food (g)	160.3938
Fatty acids, total saturated 20:1 (g)	0.0305
Fatty acids, total monounsaturated (g)	1.2849
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3026
Fatty acids, total polyunsaturated 16:1 t (g)	0.0102
Fatty acids, total polyunsaturated 17:0 (g)	0.0408
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	448.5180
Fatty acids, total polyunsaturated 16:1 c (g)	0.0544
Fatty acids, total saturated (g)	2.1146
Vitamin B-12 (g)	6.3340
Calcium, Ca (mg)	712.4769
Fatty acids, total saturated 10:0 (g)	0.0336
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.9488
Glutamic acid (g)	9.3808
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	226.7472
Vitamin E, added (mg)	0.0000
Retinol (g)	262.0002
Leucine (g)	4.0476
Folate, DFE (g)	160.3938
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0204
Fiber, total dietary (g)	4.5976
Tryptophan (g)	0.5566
Threonine (g)	1.9217
Fatty acids, total polyunsaturated 18:1 c (g)	0.3536
Manganese, Mn (mg)	0.5010
Protein (g)	105.0550
Cryptoxanthin, beta (g)	1.2500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9633
Betaine (mg)	0.3334
Phosphorus, P (mg)	1511.1246
Tocopherol, gamma (mg)	0.6761

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. ToCook linguini according to package directions until it is al dente. Meanwhile saute shrimp in large non-stick skillet on medium for 6 minutes. | 2. Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and saute for 5 minutes until they are translucent. | 3. Add diced tomatoes(including juice), wine, Italian seasoning and red pepper to onions. | 4. Bring mixture to a low rolling boil. Boil mixture for 7 minutes, stirring occasionally. | 5. Add shrimp to pan with tomato sauce and continue sauteing for 3 minutes.Add cooked linguini and toss to coat and serve with shredded parmesan cheese, if desired. | 6. *To make your own scampi sauce see next recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1/2	lb	uncooked	201.7338	0.0	44.8801	1.1333
shrimp	12	ounces		241.4	3.094	46.273999999999994	3.4339999999999997
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
white wine	1/2	cup		-	-	-	-
italian seasoning	1 1/2	1/2		201.7338	0.0	44.8801	1.1333
red pepper	1	teaspoon	crushed	1.25	0.2753	0.0584	0.0138
parmesan cheese	1/3	cup	shredded	98.6667	10.6667	10.6667	1.3333

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

Cooking in progress....

Spicy Italian Shrimp