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Tequila-Spiked Fettuccine With Shrimp and California Avocado

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)24.3215
Energy (kCal)957.2422
Carbohydrates (g)78.72
Protein (g)119.6421
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 ripe cored 167.44 37.128 8.736 1.456
    fettuccine 8 ounces 224.528 31.7514 14.0613 6.1235
    salt - - - -
    extra virgin olive oil 2 tablespoons - - - -
    shrimp 1 lb peeled deveined 385.3342 0.0 91.1202 2.312
    red pepper flake 1 tsp.crushed - - - -
    salt 1 teaspoon - - - -
    black pepper 1/2 tsp.freshly ground - - - -
    garlic 2 tsp.minced 8.94 1.9836 0.3816 0.03
    tomato 2 ripe cored seeded cut 167.44 37.128 8.736 1.456
    silver tequila 1/4 cup - - - -
    california avocado 2 ripe halved seeded peeled cut - - - -
    basil 1 bunch cut - - - -
    butter 2 tablespoons.unsalted 171.0 7.857 5.343 14.4
    salt - - - -
    black pepper ground - - - -
    parmesan cheese - - - -

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



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