Shrimp Pasta Primavera
October 17, 2011
"Necessity is the mother of invention, at least around my kitchen. This one came about one night due to having defrosted shrimp and forgotten about it. After the addition of a few random ingredients I found in my kitchen, we ended up with a really good (it not really good for you) meal."
- Serving Size: 1 (292.8 g)
- Calories 639.9
- Total Fat - 45.2 g
- Saturated Fat - 15.2 g
- Cholesterol - 229.8 mg
- Sodium - 1710.8 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 1.9 g
- Sugars - 6.6 g
- Protein - 37.9 g
- Calcium - 347.1 mg
- Iron - 2.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Start a large pot of lightly salted water boiling.
In another saucepan, combine cream cheese, parmesan, butter, 1/2 cup milk, garlic, pepper and parsley over medium heat until well blended, stirring occasionally.
Microwave vegetables until heated through, about 5 minutes; drain.
Add pasta to boiling water and cook 8 minutes, or until al dente; drain and keep warm.
Add shrimp and vegetables to cream cheese mixture; cook over low heat, stirring occasionally, until shrimp is heated through (about 10 minutes).
Combine pasta and sauce; toss gently to coat.
If using, reserve a handful of pine nuts for garnish; add the rest of them to the pot and stir to combine.
Sprinkle remaining pine nuts over individual servings on plates.
Tips & Variations
No special items needed.