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Parmesan-Pesto Shrimp Alfredo


Plump shrimp and broccoli in a creamy sauce featuring our home-made, nut-free basil pesto. Served with pasta; let us know if you’d prefer cauliflower rice.

12 Minutes Stovetop Calories


Thaw completely in fridge. Cook & drain pasta (Split Orders cook ½ pasta) OR cook Cauliflower Rice. Heat frypan or skillet over medium. Sauté tomatoes & broccoli about 2 minutes, until softened. Discard excess liquid from shrimp bag, then add shrimp to pan. Cook just until shrimp start to turn pink. Add pesto, evaporated milk, and 1/2 of the parmesan. Cook & stir until shrimp is completely pink and sauce is somewhat reduced. Stir in pasta or serve over Cauliflower Rice. Sprinkle with remaining parmesan. Nice with our Italian Corn & Peas with Sun-Dried Tomatoes.


Shrimp, evaporated milk, IQF basil, broccoli, grape tomatoes, parmesan, butter, olive oil, garlic, pepper, rotini (white or whole wheat) or cauliflower rice

Nutrition Facts

6 Servings Per Main Dish (Pasta or Cauliflower Rice not included)

Amount Per Serving
Calories 494
Total Fat 25g
Saturated Fat 14g
Cholesterol 170mg
Sodium 566mg
Total Carbohydrate 21g
Fiber 1g
Sugar 5g
Protein 46g
Weight 6 kg
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