Ruthey's Shrimp and Veggie Primavera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 520.8
  • Total Fat: 21.1 g
  • Cholesterol: 77.7 mg
  • Sodium: 665.5 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 27.8 g

View full nutritional breakdown of Ruthey's Shrimp and Veggie Primavera calories by ingredient
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Number of Servings: 4


    3 tbsp Butter, salted
    1 tbsp Olive Oil
    6 cloves Garlic, chopped
    1/2 cup Green Peppers strips
    1/2 cup Sweet red pepper, strips
    1/2 cup Yellow Peppers, strips
    1/2 cup Onion, sliced
    1/2 cup Cauliflower, chopped
    1/2 cup Broccoli, chopped
    1/2 cup Snow Peas, whole
    1/2 cup Bok Choy, shreaded
    1 ounce Lemon Juice
    1 cup Fresh Parmesan Cheese, grated
    1/2 cup Fat free half and half
    4 ounces Low fat cream cheese, cubed
    12 large Shrimp, raw, 12
    8 ounces campanelle pasta


Prep vegetables.
Heat wok to medium melt butter and add olive oil. Saute vegetables except garlic until onion is translucent. Add garlic and saute 30 seconds. Remove from pan. Cook shrimp 2 minutes per side. Return vegetables to pan, stir to mix and remove pan from heat.
In sauce pan heat half and half over medium heat for 2 minutes. Do not boil. Add cream cheese and grated parmesan cheese. Cook, stirring constantly, until cheeses are melted. Add to shrimp and veggie mixture. Heat 30 seconds, stirring constantly. Remove from heat.
Prepare pasta according to package directions for al dente. Drain. Return to pan and add the shrimp and veggie mixture.
Serve with garlic bread if desired. I use Italian Herbed Foccacia.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RUTHEY1954.

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