Giant Eagle
x Available at 7:00 AM 825 Ambassador Drive, Wadsworth, OH 44281 x Save with myPerks
Scott & Jons Shrimp Alfredo With Penne Bowl (9.6 oz)
Absolutely nothing artificial. Microwavable. Seafood you feel good about. We're brothers from Maine who craft delicious meals using only simple, wholesome ingredients. We make real food that's bursting with flavor, higher in nutrition, and completely free of anything artificial. We hand-craft each meal in small batches, pairing real ingredients with premium shrimp that steam up in your microwave for a fresh taste infused with the spirit of Maine. Tender & juicy shrimp. Creamy scratch-made alfredo sauce. Al-dente penne pasta. Crisp broccoli florets. Real parmesan cheese. Why is stirring so important? All of our sauces are scratch-made & carefully crafted to complement the delicate flavor of fresh steamed shrimp. Demers Food Group Inc, PO Box 1537, Auburn, ME, 04211
Ingredients: Cooked Pasta (Water, Durum Wheat Semolina), Shrimp, Cultured Cream, Broccoli, Water, Parmesan Cheese (Pasteurized Part Skim Cow's Milk, Cheese Culture, Salt, and Enzymes), Nonfat Dry Milk, Salt, Sodium Citrate, Sodium Carbonate, Corn Starch, Granulated Garlic, Parsley, Black Pepper, Natural Flavor, Buttermilk Solids, Milk Solids, Xanthan Gum Contains: Wheat, Milk, Corn, Shellfish (Shrimp)
Directions for use: Cooks thoroughly. Cooking Instructions: (1) Cut at i inch slit in the film. (2) Microwave on high for 3 minutes and 30 seconds. (3) let stand for 1 minute. Caution! Bowl will be hot. (4) Peel back film stir thoroughly. (5) Enjoy! Caution: Food and bowl may be hot! Uncooked shrimp must be cooked thoroughly to 164 degrees F for food safety and quality. Do not allow product to thaw. Do not eat without cooking. Directions developed using 1100- watt microwave oven, Appliance vary. Adjust cooking time as needed. Keep frozen. Storage recommendation: Keep frozen.
The information shown here may not be current, complete, or accurate. Always check the item's packaging for product information and warnings.
