Shrimp and Vegetable Spaghetti

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Shrimp and Vegetable Spaghetti calories by ingredient
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Number of Servings: 4


    14 oz cooked shrimp
    8 oz Eating Right Pasta Plus Spaghetti
    2 tbsp Country Crock Light margarine
    1 cup heavy whipping cream
    1 cup shredded Parmesan
    8 oz baby carrots, julienned
    8 oz zucchini, julienned
    8 oz yellow squash, julienned
    1/2 tbsp dried dill
    2 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.

TAGS:  Fish | Dinner | Fish Dinner |

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