TheShrinkinLady's Last Minute "Musgo" Shrimp Pasta Primavera

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 499.7
  • Total Fat: 10.3 g
  • Cholesterol: 165.8 mg
  • Sodium: 391.8 mg
  • Total Carbs: 72.7 g
  • Dietary Fiber: 17.3 g
  • Protein: 33.4 g

View full nutritional breakdown of TheShrinkinLady's Last Minute "Musgo" Shrimp Pasta Primavera calories by ingredient
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Introduction

I needed to use some veggies up and was in a pasta mood. So I threw all this together for a light version of pasta primavera. I needed to use some veggies up and was in a pasta mood. So I threw all this together for a light version of pasta primavera.
Number of Servings: 2

Ingredients

    Barilla Whole Grain Linguine - 4 oz (2 oz ~ 1 Cup cooked)
    1 cup frozen peas
    2 cups chopped fresh broccoli
    1 cup carrots, sliced (raw)
    1.5 garlic cloves (I used minced garlic in water)
    1/2 cup of onion, chopped
    6 oz of shrimp (cleaned, deveined...I used frozen uncooked from WholeFoods)
    1 tbsp olive oil
    salt and pepper to taste

Directions

Cook pasta as per instructions on the box.

In a saucepan, heat olive oil and add garlic and stir constantly for 15-30 seconds. Next, add veggies and cook until tender (this will depend on how roughly or finely you chopped your veggies...the smaller you chop them, the quicker they cook). Lastly, add shrimp and cook until just pink. Be sure not to overcook the shrimp as rubbery shrimp are never a good thing!

To plate:

Drain pasta and plate ~1 cup per plate. Next, divide veg/shrimp mixture in half and top pasta with it. If you aren't a stickler for calories, add a small drizzle of olive oil and a teaspoon of parmesan cheese to taste.

Serving Size: Makes 2 portions (1 cup of pasta and half of veg/shrimp mix)

Number of Servings: 2

Recipe submitted by SparkPeople user THESHRINKINLADY.

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