Shrimp and Pasta Primavera
by Amanda Delp
serves: 6
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Healthier than the store baught alfredo sauce.
About 451 calories; 23 grams of fat per serving |
Ingredients: |
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1 1/2 tsp |
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Dill Weed |
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1 tsp |
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Minced Garlic |
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1 tsp |
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Minced Onion |
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1/2 tsp |
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Coarse Ground Black Pepper |
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1/4 tsp |
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Thyme Leaves |
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8 oz |
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Linguine |
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1 pd |
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large shrimp, peeled and deveined |
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4 1/2 cups |
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assorted cut-up vegetables (broccoli florets, sliced carrots, red bell pepper strips and peas) |
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1 cup |
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heavy cream |
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3/4 cup |
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chicken broth |
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1/2 cup |
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grated parmesan cheese |
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2 tbsp |
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butter |
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1/2 tsp |
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salt |
Directions: |
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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
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