Rice Noodles With Shrimp And Basil-Mint Pesto

1. Place the first 9 ingredients in a food processor; process until smooth.

2. Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.

3. Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done.

4. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.

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Nutrient	Quantity
Total fats	49.1102 g
Protein	52.2515 g
Carbohydrates	21.893 g
Energy	713.455 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2451 g
Water	531.7267 g
Aspartic acid	0.9414 g
Calcium, Ca	355.3745 mg
Lutein + zeaxanthin	366.988 g
Fiber, total dietary	7.5971 g
Fatty acids, total saturated 22:0	0.2925 g
Carotene, beta	1347.235 g
Niacin	5.8469 mg
Vitamin A, RAE	194.4852 g
Arginine	0.7111 g
Riboflavin	0.4869 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.8862 g
Glutamic acid	2.3398 g
Sodium, Na	1586.3905 mg
Fatty acids, total saturated 16:1 undifferentiated	6.0054 g
Total lipid (fat)	49.1102 g
Manganese, Mn	2.279 mg
Fructose	4.2984 g
Proline	0.2656 g
Fatty acids, total saturated 16:0	4.4888 g
Sucrose	2.1239 g
Choline, total	171.9085 mg
Sugars, total	11.0731 g
Serine	0.2806 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.4073 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.7506 mg
Selenium, Se	41.7539 g
Ash	8.5153 g
Fatty acids, total saturated 18:1 undifferentiated	29.4227 g
Pantothenic acid	0.6789 mg
Phenylalanine	0.3859 g
Beta-sitosterol	48.24 mg
Copper, Cu	1.1079 mg
Betaine	0.372 mg
Thiamin	0.9315 mg
Retinol	68.7202 g
Methionine	0.0309 g
Iron, Fe	5.9169 mg
Carbohydrate, by difference	21.893 g
Phosphorus, P	573.2732 mg
Folate, total	95.9024 g
Tocopherol, gamma	0.4696 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0523 g
Fatty acids, total saturated 22:1 undifferentiated	0.1041 g
Lycopene	7667.54 g
Alanine	0.2648 g
Cholesterol	113.3336 mg
Valine	0.2271 g
Fatty acids, total saturated 18:2 undifferentiated	2.2209 g
Glycine	0.2683 g
Carotene, alpha	300.98 g
Glucose (dextrose)	3.9378 g
Fatty acids, total saturated 14:0	0.2991 g
Zinc, Zn	3.4467 mg
Isoleucine	0.2006 g
Fatty acids, total saturated 12:0	0.0339 g
Fatty acids, total polyunsaturated	2.7386 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.3568 g
Tocotrienol, alpha	0.0449 mg
Vitamin A, IU	2726.5442 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	95.9024 g
Tryptophan	0.0502 g
Vitamin C, total ascorbic acid	51.4006 mg
Phytosterols	102.5083 mg
Fatty acids, total saturated 20:0	0.9224 g
Campesterol	3.5733 mg
Starch	0.469 g
Tyrosine	0.2728 g
Vitamin B-12	2.3531 g
Vitamin K (phylloquinone)	32.1248 g
Fatty acids, total saturated	7.628 g
Histidine	0.1326 g
Fatty acids, total monounsaturated	36.4431 g
Threonine	0.2508 g
Folate, food	95.9024 g
Fatty acids, total polyunsaturated 17:0	0.0584 g
Fatty acids, total polyunsaturated 24:0	0.1255 g
Vitamin E (alpha-tocopherol)	4.9897 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0752 g
Magnesium, Mg	171.3926 mg
Lysine	0.1009 g
Potassium, K	1490.5633 mg
Fatty acids, total polyunsaturated 24:1 c	0.008 g
Cystine	0.0319 g
Fluoride, F	6.854 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	2 cups	53.64	11.5922	0.596
Water	2 tablespoons	0	0	0
lime juice	2 tablespoons	7.5625	2.547	0.0212
shrimp	3 cups	0	0	0
cooking spray	0	0	0	0
mint leaf	0.33 cup	201.7338	0	1.1333
basil leaf	1.33 1/3	201.7338	0	1.1333
fish sauce	1 tablespoon	6.3	0.6552	0.0018
green curry paste	1.5 1/2	201.7338	0	1.1333
mint sprig	5	201.7338	0	1.1333
macadamia nut	0.33 cup	320.7067	6.1729	33.8439