Quick & Easy Shrimp Primavera

4.4
(112) 92 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

8 servings

A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 20-minute dish that’s loaded with flavor. Zest a little lemon for the finishing touch.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
  • Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.

Substitute

Substitute 1 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.

Substitute

Prepare using whole wheat rotini pasta.

Servings

  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 2 Vegetable
  • 2 Meat (L)

Nutrition Bonus

Enjoy this quick and easy low-calorie, low-fat dinner any night of the week. As a bonus, not only are the carrots an excellent source of vitamin A but the peppers are also a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 3g
Saturated fat 1g
Cholesterol 120mg
Sodium 770mg
Carbohydrate 30g
Dietary fiber 3g
Sugars 4g
Protein 19g
   
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lina7553 | Thu, Nov 29 2012 2:12 PM

  • pamdavis5 | Thu, Jan 27 2011 11:49 AM

    I made this on Monday for dinner and this was fast, delicious & very easy to make. I did use already cooked shrimp and steamed the sugar peas before adding to everything else. My husband & daughter loved it; even my daughter's boyfriend liked it. I just finished off the rest of it for lunch on Wednesday and my daughter took some for lunch at school also. This will be a keeper and will be made at the very least twice a month. I did use powdered garlic as I was out of garlic but it was great anyway. This will be a recipe that I will give to my daughter when she moves out on her own. I will also give it to my son who lives in Florida as they have 5 children and it looks like it will be easy to double for a larger family.

  • lwall123 | Fri, Jan 7 2011 7:49 PM

    Love this recipe. I used some frozen cooked shrimp that I thawed and throwed in at the end. I also used a bag of frozen sugar snap peas (the kind to be steam cooked in the bag) and just cooked them in the microwave about half the time suggested and threw them in at the end also. I did not add the lemon peel, but thought this delicious without it.

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