Print Options:

Shrimp Primavera

Yields1 Serving

A fresh favorite recipe perfect for enjoying sustainable seafood in the summer.

 12 salad shrimp
 1 tbsp extra virgin olive oil
 ¾ cup light parmesan Alfredo pasta sauce
 1 oz whole grain spaghetti
 4 tsp reduced fat parmesan style grated cheese
 24 spears medium asparagus
 6 edium carrots
 4 cloves garlic
1

Cook whole grain spaghetti as package directs, drain.

2

Trim and cut asparagus into 1” pieces, peel and chop carrots into slices about 1/4 inch thick

3

Measure 3 cups of precooked Salad Shrimp (frozen) and set aside

4

Spray large skillet/wok with non-stick spray, add extra lean olive oil, bring to high heat, add carrots.

5

Grate garlic cloves into skillet/wok. Add asparagus and cook 5 minutes.

6

Add pasta sauce and heat until warm

7

Add reduced fat parmesan cheese, salt, and pepper to taste

8

Place pasta in bowl and top with shrimp mixture