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Summer Salmon and Shrimp Pasta

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by Roberto Vergara

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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.

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Nutritional facts

Protein

36g

Carbs

59g

Calories

740

Fat

41g

Ingredients

BasilCanola and Olive Oil BlendYellow Bell PepperFettucciniOnion PowderGarlic PowderShrimpBlack PepperKosher SaltParmesan CheeseAncho PepperGreen Bell PepperSalmonRed Bell PepperParmesan Cheese

Reviews

4.0

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Based on 80 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Bell peppers were too raw, needed to be cooked a little longer

Jeannie Harrington · 02/07/25

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About Roberto Vergara

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“A good diet can heal you, or do the opposite!” 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, he 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, he 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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