Makes:
6 servings
Total Time:
35 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 8 oz. angel hair pasta
- 1-1/2 lb. medium-sized shrimp, peeled and deveined, tails off
- 5 tsp. minced garlic in olive oil
- 2 cups thin carrot sticks
- 2 cups thin strips red bell pepper
- 2 cups thinly sliced red plum tomatoes
- 2 cups thin strips zucchini
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup fat-free milk
- 12 oz. Kraft light cream cheese with chives and herbs (or) mix in chives and dried Italian seasonings into Kraft light cream cheese
- 2 Tbsp. dried basil
make it
Cook pasta as directed, drain, keep warm. Half-fill the same pan with water, bring to boil and cook the shrimp until pink. Toss with the pasta & keep warm.
Spray a lg non-stick skillet with cooking spray, heat over med-high heat. Add garlic, saute for 1 min. Stir in the carrots, bell peppers, tomatoes, zucchini and red pepper flakes. Cook, stirring constantly for 5 min or until carrots are crisp-tender. Toss with the pasta and shrimp.
In small pan, bring milk to boil over med heat. Add the cream cheese and stir until melted. Toss with pasta mix, sprinkle with basil.
Notes
This dish is so good, you'll want seconds. It's lower in fat and calories than an original recipe for primavera, but doesn't taste it.
