SHRIMP LINGUINI
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 167mg
56%
Sodium 557mg
23%
Total Carbohydrate 30.3g
10%
Dietary Fiber 3.6g
14%
Protein 26g
52%
Vitamin A 22%
Vitamin C 77%
Calcium 14%
Iron 18%

shrimp linguini

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

  • Total time: 60 minutes
  • Servings: 19
Ingredient Weight Measure
olive oil 2 tbsp.
shrimp , yield from 1 pound raw, peeled, deveined 4
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 2 tbsp.
poblano chile , charred, diced 16.000 oz. 1.5 cup
garlic 1 tbsp.
sun-dried tomatoes 8.000 oz. 4 cup
spinach , fresh 16.000 oz. 0
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 1 pouch
fresh parsley , chopped 1 tsp.
cooked linguine , drained 32.000 oz. 6.5 cup
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® Culinary 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.

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

  • Total time: 60 minutes
  • Servings: 19
Ingredient Weight Measure
olive oil 2 tbsp.
shrimp , yield from 1 pound raw, peeled, deveined 4
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 2 tbsp.
poblano chile , charred, diced 16.000 oz. 1.5 cup
garlic 1 tbsp.
sun-dried tomatoes 8.000 oz. 4 cup
spinach , fresh 16.000 oz. 0
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 1 pouch
fresh parsley , chopped 1 tsp.
cooked linguine , drained 32.000 oz. 6.5 cup
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® Culinary 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.

Made with:

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