shrimp vegetable primavera

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of shrimp vegetable primavera calories by ingredient
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Number of Servings: 10


    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.


Number of Servings: 10

Recipe submitted by SparkPeople user CSDENNE.

TAGS:  Fish | Dinner | Fish Dinner |

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