Shrimp and Vegetable Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14 oz cooked shrimp8 oz Eating Right Pasta Plus Spaghetti2 tbsp Country Crock Light margarine1 cup heavy whipping cream1 cup shredded Parmesan8 oz baby carrots, julienned8 oz zucchini, julienned8 oz yellow squash, julienned1/2 tbsp dried dill2 tsp minced garlic
Over medium heat melt margarine, add carrots and garlic, sautee until slightly tender, add zucchini and yellow squash. Continue to sautee until tender.
In large pot boiling water prepare pasta, drain, set aside.
To vegetables add heavy cream, Parmesan cheese, dill, and salt and pepper to taste. Continue to cook and stir until sauce thickens. Toss in shrimp and pasta and cook until heated through.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZHVAH18.
In large pot boiling water prepare pasta, drain, set aside.
To vegetables add heavy cream, Parmesan cheese, dill, and salt and pepper to taste. Continue to cook and stir until sauce thickens. Toss in shrimp and pasta and cook until heated through.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZHVAH18.
Nutritional Info Amount Per Serving
- Calories: 639.8
- Total Fat: 32.7 g
- Cholesterol: 289.3 mg
- Sodium: 663.5 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.1 g
- Protein: 40.9 g
Member Reviews