Shrimp Pasta Primavera

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"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."

Original is 6 servings


  • 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

Step by Step Method

Step 1

Start a large pot of lightly salted water boiling.

Step 2

In another saucepan, combine cream cheese, parmesan, butter, 1/2 cup milk, garlic, pepper and parsley over medium heat until well blended, stirring occasionally.

Step 3

Microwave vegetables until heated through, about 5 minutes; drain.

Step 4

Add pasta to boiling water and cook 8 minutes, or until al dente; drain and keep warm.

Step 5

Add shrimp and vegetables to cream cheese mixture; cook over low heat, stirring occasionally, until shrimp is heated through (about 10 minutes).

Step 6

Combine pasta and sauce; toss gently to coat.

Step 7

If using, reserve a handful of pine nuts for garnish; add the rest of them to the pot and stir to combine.

Step 8

Sprinkle remaining pine nuts over individual servings on plates.


No special items needed.

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