SHRIMP LINGUINI MADE WITH CAMPBELL’S® RESERVE ROASTED POBLANO & WHITE CHEDDAR SOUP WITH TOMATILLOS

Made With:

Soups

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

Fire-roasted poblanos, green chilies and tangy tomatillos complement the rich blend of sharp white Cheddar and sweet cream, finished with a refreshing squeeze of lime.

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Nutrition Facts
Serving Size
SERVING(1-1/2 CUPS LINGUINE+SAUCE)
Amount Per Serving
Calories 339
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 6.4g
32%
Cholesterol 166mg
55%
Sodium 566mg
24%
Total Carbohydrate 30.2g
10%
Dietary Fiber 3.6g
14%
Protein 25.9g
52%
Vitamin A 61%
Vitamin C 77%
Calcium 14%
Iron 18%
Total Time

60 min.

Serving & Size

SERVING(1-1/2 CUPS LINGUINE+SAUCE)

Yields

This creamy Roasted Poblano & White Cheddar with Tomatillos sauce is the perfect addition to any pasta dish. The sauce, made with our Reserve Roasted Poblano & White Cheddar Soup with Tomatillos, is deliciously flavored with a mix of julienned sundried tomatoes, spinach and garlic.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING(1-1/2 CUPS LINGUINE+SAUCE)
Amount Per Serving
Calories 339
% Daily Value
Total Fat 13.7g
21%
Saturated Fat 6.4g
32%
Cholesterol 166mg
55%
Sodium 566mg
24%
Total Carbohydrate 30.2g
10%
Dietary Fiber 3.6g
14%
Protein 25.9g
52%
Vitamin A 61%
Vitamin C 77%
Calcium 14%
Iron 18%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
shrimp, yield from 1 pound raw, peeled, deveined
kosher salt tsp.
black pepper, ground 0 1/2  tsp.
olive oil tbsp.
poblano chile, charred, diced 16 oz. 1 1/2  cups
garlic tbsp.
sun-dried tomatoes 8 oz. cups
spinach, fresh 16 oz.
Made With:

Soups

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

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Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos pouches
fresh parsley, chopped tsp.
cooked linguine, drained 32 oz. 6 1/2  cups
1. In large sauce pan, heat first listed amount of oil over medium heat.

2. Add shrimp, salt and pepper. Sauté for 1 minute. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

3. Using same pan, add second listed amount of oil, poblano peppers, garlic and sundried tomatoes. Sauté for 2 minutes.

4. Add spinach. Cook for an additional minute.

5. Add Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Simmer for 10 minutes on low heat.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

6. Add parsley and reserved shrimp.

7. Pour mixture over warm linguini.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve: Using 1-#4 + 1-#8 spoodle, portion 1-1/2 cups onto serving plate.  Serve immediately.
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