Pasta, whole grain, with cream sauce and seafood, ready-to-heat
Common food
This is a convenient, ready-to-heat meal featuring tender whole grain pasta tossed in a rich, velvety cream sauce with succulent pieces of seafood like shrimp or mussels. The whole wheat pasta provides a pleasantly chewy, nutty base that contrasts beautifully with the smooth, savory sauce and the sweet, briny pop of the seafood. Nutritionally, it offers a balanced profile with a good amount of protein and healthy fats from the seafood and sauce, while the whole grain pasta contributes fiber for sustained energy.
Calorie split: 14% protein · 39% carbs · 47% fat
↓ Full nutrition💚 Why it's loved
People love the comforting, indulgent combination of a creamy, savory sauce with the satisfying chew of whole grain pasta and the luxurious taste of seafood. It's a quick way to enjoy a dish that feels special and restaurant-quality at home.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and calories, and the dish may contain significant sodium for preservation. Those monitoring blood sugar should be mindful of the carbohydrate content, and individuals with shellfish allergies must avoid it. To counteract, pair with a large side of steamed or roasted non-starchy vegetables to add volume and fiber, and opt for a smaller portion size.
Key benefits
- Whole grain pasta provides dietary fiber for digestive health.
- Seafood is a good source of lean protein and omega-3 fatty acids.
- Balanced macronutrients support satiety and steady energy release.
- Convenient ready-to-heat format saves preparation time.
- Contains essential minerals like selenium and phosphorus from seafood.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of cream sauce and pasta is largely an Italian-American innovation; traditional Italian seafood pastas typically use lighter olive oil, garlic, or tomato-based sauces to let the delicate seafood flavor shine.
Full nutrition (USDA data · scales with serving)
| Water | 68.0 g |
| Energy | 160 kcal |
| Protein | 5.8 g |
| Total lipid (fat) | 8.6 g |
| Carbohydrate, by difference | 16.2 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 0.73 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 95.0 mg |
| Sodium, Na | 397 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 23.8 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 14.1 mg |
| Vitamin B-12 | 0.88 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 59.0 ug |
| Retinol | 59.0 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 48.0 ug |
| Vitamin E (alpha-tocopherol) | 0.68 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.54 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.59 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.11 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 30.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Italian, chicken parmesan without pasta — USDA does not publish this profile for Pasta.
| Tryptophan | 0.20 g |
| Threonine | 0.66 g |
| Isoleucine | 0.72 g |
| Leucine | 1.3 g |
| Lysine | 1.3 g |
| Methionine | 0.41 g |
| Cystine | 0.20 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.53 g |
| Valine | 0.81 g |
| Arginine | 0.93 g |
| Histidine | 0.50 g |
| Alanine | 0.79 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.8 g |
| Glycine | 0.61 g |
| Proline | 1.3 g |
| Serine | 0.70 g |
| Hydroxyproline | 0.04 g |
FAQ
What kind of seafood is typically in this dish?
Common varieties include shrimp, mussels, clams, and sometimes squid or scallops, depending on the brand and recipe.
Is the whole grain pasta noticeably different in taste?
Yes, it has a slightly nuttier, earthier flavor and a denser, chewier texture compared to refined white pasta, which pairs well with the rich sauce.
How can I make this dish healthier?
You can boost its nutritional value by adding extra vegetables like spinach, cherry tomatoes, or broccoli, and serving it with a side salad.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.60 kcal/g · 15% calories from protein · 2.0 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.