shrimp vegetable primavera

Name: shrimp vegetable primavera Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 1 cup grated parmesan cheese; 1 cup nonfat milk; 3 tbsp olive oil or margarine; 1 can chicken broth; 4 cups fresh broccoli chopped; 1 cup carrots sliced; 1 1/2 cup fresh mushrooms sliced; 12 oz shrimp; 2 tbsp corn starch or more depending on how thick you like your sauces; box penne pasta 16 oz; prepare pasta according to directions; meanwhile sautee veggies w/a small amount of margarine or olive oil and use water if more liquid is needed. I usually add salt and pepper at this point.; Meanwhile prepare a roux using cornstarch and chicken broth. Add milk and cheese stir until thickened.; Combine cooked shrimp (I buy mine precooked and then remove the tail) pasta vegetables (with the juices) and roux mix. Place in a large casserole top with more parmesan. Bake at 400 for appx. 20-30 minutes.

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 10

Ingredients

1 cup grated parmesan cheese1 cup nonfat milk3 tbsp olive oil or margarine1 can chicken broth4 cups fresh broccoli, chopped1 cup carrots, sliced1 1/2 cup fresh mushrooms, sliced12 oz shrimp2 tbsp corn starch, or more depending on how thick you like your saucesbox penne pasta, 16 ozprepare pasta according to directions; meanwhile, sautee veggies w/a small amount of margarine or olive oil and use water if more liquid is needed. I usually add salt and pepper at this point.Meanwhile, prepare a roux using cornstarch and chicken broth. Add milk and cheese, stir until thickened.Combine cooked shrimp (I buy mine precooked and then remove the tail), pasta, vegetables (with the juices), and roux mix. Place in a large casserole, top with more parmesan. Bake at 400 for appx. 20-30 minutes.

Directions

Number of Servings: 10

Recipe submitted by SparkPeople user CSDENNE.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 60.4 mg
Sodium: 481.3 mg
Total Carbs: 41.8 g
Dietary Fiber: 1.6 g
Protein: 20.3 g

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