Shrimp Scampi

Nutrition Facts

Serving Size 3 OZ

Calories 380

Calories from Fat - - -

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8.6g

13%

Sat. Fat 4g

- - -%

Trans Fat 0.2g

Cholesterol 119.2mg

- - -%

Sodium 576.7mg

25%

Amount/Serving

%DV*

Tot. Carb. 54g

16%

Dietary Fiber 3.1g

Sugars 1.7g

Includes 0g Added Sugars

Protein 18.5g

Vitamin D - 0.2mcg - 0%

Calcium - 68.2mg - 7%

Iron - 2.8mg - 35%

Potassium - 234.6mg - 5%

INGREDIENTS: Pasta (Penne Pasta (PENNE PASTA (durum wheat semolina, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid. contains: wheat manufactured in a facility that uses eggs), CORN OIL (corn oil )), Spaghetti Pasta (SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), CORN OIL (corn oil ))), SHRIMP (shrimp, salt, sodium tripolyphosphate used to retain moisture contains: shrimp), FRESH CHERRY TOMATO, WHITE WINE, GARLIC PEELED, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), KOSHER SALT (salt, yellow prussiate of soda), PARSLEY

ALLERGENS: Milk, Eggs, Crustacean Shellfish, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.