Summer Salmon and Shrimp Pasta
Indulge in a delightful dish of fettuccine pasta with grilled salmon and marinated-then-sautéed shrimp, tricolor bell peppers, garlic, and basil. Topped with fresh parmesan, this summery meal offers a bright blend of flavors and textures that will transport your tastebuds to the beach, no matter where you are.
Nutritional facts
Protein
36g
Carbs
59g
Calories
740kcal
Fat
41g
Ingredients
Basil, Canola and Olive Oil Blend, Yellow Bell Pepper, Fettuccini, Onion Powder, Garlic Powder, Shrimp, Black Pepper, Kosher Salt, Parmesan Cheese, Ancho Pepper, Green Bell Pepper, Salmon, Red Bell Pepper, Parmesan Cheese
Contains milk, fish, shellfish, wheat.
Reviews
4.1
Based on 228 reviews
Audrey · 08/06/25
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About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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