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Shrimp and Pasta Primavera
by Amanda Delp
serves: 6
  Healthier than the store baught alfredo sauce.

About 451 calories; 23 grams of fat per serving
Ingredients:
  1 1/2 tsp   Dill Weed
  1 tsp   Minced Garlic
  1 tsp   Minced Onion
  1/2 tsp   Coarse Ground Black Pepper
  1/4 tsp   Thyme Leaves
  8 oz   Linguine
  1 pd   large shrimp, peeled and deveined
  4 1/2 cups   assorted cut-up vegetables (broccoli florets, sliced carrots, red bell pepper strips and peas)
  1 cup   heavy cream
  3/4 cup   chicken broth
  1/2 cup   grated parmesan cheese
  2 tbsp   butter
  1/2 tsp   salt
Directions:
  1. COOK pasta in large saucepan as directed on package, adding shrimp and vegetables during the last 3 to 4 minutes of cooking. Drain well.

2. MIX remaining ingredients in same saucepan. Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp and vegetables; toss gently to coat well. Serve immediately with additional Parmesan cheese, if desired