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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.2
  • Total Fat: 20.6 g
  • Cholesterol: 52.5 mg
  • Sodium: 2,080.4 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 17.4 g

View full nutritional breakdown of Vegitable medley with salad shrimp calories by ingredient
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Vegitable medley with salad shrimp

Submitted by: PINKPUNKPIRATE
Vegitable medley with salad shrimp

Introduction

Quick and easy to make with whatever veggies you want to throw in! Quick and easy to make with whatever veggies you want to throw in!
Number of Servings: 4

Ingredients

    Whole Wheat Spaghetti, cooked (pasta), 3 cup
    Singleton Cooked Salad Shrimp, whole bag (any frozen cooked shrimp will do, just adjust for calorie differences)
    Lemon juice, 2 tbsp
    Bell Pepper (Red), 0.5 cup
    Zucchini, 2 cup, sliced (roughly 3)
    Yellow Squash, Fresh, sliced (I used 1 big one)
    Garlic, 2 cloves, minced
    White Wine, 1 fl oz (cooking wine)
    Salt, 1 tbsp (adjust to taste)
    Land O Lakes, Salted Butter, 2 Tbsp
    Extra Light Olive Oil, 4 tbsp
    Any sort of all purpose seasoning works in this recipie, something with oregano, basil and rosemary is perfect.

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Directions

Start by heating olive oill in a skillet on medium - high heat. Also get your water boiling for your pasta and get your pasta cooking (should take about 7 minutes for al dente pasta)

Once the skillet is hot, toss in shrimp, garlic, veggies, wine, butter, lemon juice, season, and cook until veg is tender and shrimp is no longer cold.

Your pasta should be done about the same time (if not a little sooner). Drain.

Once veggies and shrimp are done toss in pasta and let cook for about another minute to ensure everything is piping hot.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PINKPUNKPIRATE.






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