Michael Angelo's Shrimp Scampi Pasta Family Size, 26 oz
Ingredients
Water, Pasta (Durum Semolina), Shrimp (Shrimp, Rice Starch, Salt), Tomato Strips (Tomato Strips, Tomato Puree, Salt), Butter (Cream), Garlic, Lemon Juice, Corn Starch, White Wine Salt, Spices340cal
10g
3g
430mg
Nutrition Facts
Calories
Total Fat10g12 %
Cholesterol75mg24 %
Sodium430mg19 %
Total Carbohydrate48g17 %
Protein15g0 %
Vitamin D1.4μg6 %
Iron1.8mg10 %
Potassium340mg8 %
Brand Information
Taste so Italian, Words Alone Can't Describe It. The Aroma of Freshly Sautéed Garlic. the Sound of Sauce Bubbling the Buzz of The Kitchen. the Joy of The Meal. Warm Hearts. Raised Voices. Hands Flying. That's What's Inside This, and Every Michael Angelo's Recipe. Wholesome, Simple Ingredients-Hand-Picked. Diced. Stirred. and Simmered with Passion to Bring out The Very Best Flavor-Our Family Recipes Passed Down Through the Generations. for Over 100 Years We've Only Made Italian Because That's What We Know Best. Nonna Just Wouldn't Have It Any Other Way.
Product Detail
Tender Shrimp, Vine-Ripened Tomatoes, and Linguine Pasta Smothered in a Butter Lemon & Garlic Sauce. Italian tip #13: The Secret to Our Shrimp Scampi is the Aromatic Sauce. Inspired by a Family Classic, this Dish Brings Together Plump, Tender Shrimp and Linguine Pasta. The Magic is in the Sauce. It's a Perfect Combination of Butter, Garlic, Lemon Juice, Spices, and Vine-Ripened Tomatoes. When We Make It at Home, the Aroma Fills the Kitchen. Mangia-Let's Eat!
Preparation & Usage
Cook Thoroughly
Features
Homemade Taste
Wholesome Simple Ingredients
Inspired by Italian Traditions
No Preservatives
Microwaveable
Ingredients
Water, Pasta (Durum Semolina), Shrimp (Shrimp, Rice Starch, Salt), Tomato Strips (Tomato Strips, Tomato Puree, Salt), Butter (Cream), Garlic, Lemon Juice, Corn Starch, White Wine Salt, Spices340cal
10g
3g
430mg
Nutrition Facts
Calories
Total Fat10g12 %
Cholesterol75mg24 %
Sodium430mg19 %
Total Carbohydrate48g17 %
Protein15g0 %
Vitamin D1.4μg6 %
Iron1.8mg10 %
Potassium340mg8 %
Legal
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