Italian Shrimp Caprese Pasta

1. Cook pasta according to package directions; drain.

2. Melt Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.

3. Add shrimp.

4. Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.

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Nutrient	Quantity
Total fats	29.4773 g
Protein	168.8306 g
Carbohydrates	10.4528 g
Energy	997.0675 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4788 g
Water	591.3053 g
Aspartic acid	1.829 g
Calcium, Ca	1283.2007 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0181 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0091 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	66.44 g
Niacin	2.6498 mg
Vitamin A, RAE	276.48 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	0.5768 g
Riboflavin	0.667 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0091 g
Fatty acids, total saturated 20:1	0.0243 g
Glutamic acid	4.993 g
Sodium, Na	1625.8412 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7386 g
Total lipid (fat)	29.4773 g
Manganese, Mn	0.1832 mg
Fructose	0.168 g
Proline	2.6331 g
Fatty acids, total saturated 16:0	6.671 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.299 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1405 g
Sucrose	0.0336 g
Choline, total	167.6613 mg
Fatty acids, total polyunsaturated 18:1 t	0.0091 g
Sugars, total	1.4536 g
Serine	0.8232 g
Fatty acids, total saturated 10:0	0.677 g
Fatty acids, total saturated 18:0	3.1032 g
Fatty acids, total saturated 20:4 undifferentiated	0.1723 g
Vitamin B-6	0.3334 mg
Selenium, Se	65.78 g
Ash	13.2496 g
Vitamin D	17.92 IU
Fatty acids, total saturated 18:1 undifferentiated	6.9159 g
Pantothenic acid	0.1579 mg
Phenylalanine	1.1323 g
Copper, Cu	2.3555 mg
Thiamin	0.3156 mg
Retinol	270.68 g
Methionine	0.5768 g
Iron, Fe	7.0234 mg
Carbohydrate, by difference	10.4528 g
Phosphorus, P	1914.6155 mg
Folate, total	46.84 g
Fatty acids, total saturated 4:0	0.934 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1881 g
Alanine	0.7918 g
Cholesterol	935.6816 mg
Valine	1.4806 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0091 g
Fatty acids, total saturated 18:2 undifferentiated	0.6827 g
Glycine	0.5768 g
Glucose (dextrose)	0.6272 g
Fatty acids, total saturated 14:0	2.5611 g
Zinc, Zn	12.2118 mg
Isoleucine	1.2712 g
Maltose	0.0896 g
Fatty acids, total saturated 12:0	0.8008 g
Fatty acids, total polyunsaturated	1.9684 g
Leucine	2.0451 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Vitamin A, IU	1013.9867 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	46.84 g
Tryptophan	0.5768 g
Fatty acids, total polyunsaturated 16:1 c	0.0091 g
Galactose	0.168 g
Fatty acids, total polyunsaturated 18:1 c	0.1632 g
Fatty acids, total saturated 20:0	0.0091 g
Fatty acids, total saturated 6:0	0.5187 g
Lactose	0.0784 g
Tyrosine	1.1682 g
Vitamin B-12	5.0403 g
Vitamin K (phylloquinone)	2.8827 g
Fatty acids, total saturated	16.098 g
Histidine	0.5768 g
Fatty acids, total monounsaturated	8.2404 g
Threonine	1.101 g
Folate, food	46.84 g
Fatty acids, total polyunsaturated 17:0	0.0181 g
Vitamin D (D2 + D3)	0.448 g
Vitamin D3 (cholecalciferol)	0.448 g
Vitamin E (alpha-tocopherol)	1.3541 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2153 g
Fatty acids, total trans	0.0181 g
Fatty acids, total trans-monoenoic	0.0136 g
Magnesium, Mg	234.4003 mg
Lysine	1.0808 g
Potassium, K	1923.256 mg
Cystine	0.1288 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Parmesan cheese	0.25 cup	74	8	1
shrimp	1 pound	385.3342	0	2.312
grape tomato	1 cup halved	201.7333	0	1.1333
basil leaf	0.25 cup	201.7333	0	1.1333
mozzarella	1 cup	336	2.4528	25.032
linguine	8 ounces	201.7333	0	1.1333