Friday, February 19, 2010
Shrimp Primavera 327 Calories (8.33g Fat)
Deliciously rich pasta recipe loaded with shrimp, fresh veggies and cheese, no guilt here folks!
24 Medium Asparagus Spears
6 Medium Carrots
4 Garlic Cloves
3/4 cup Ragu Light Parmesan Alfredo Sauce
3 Cups Precooked Frozen Salad Shrimp
1 tbsp Extra Virgin Olive Oil
1/2 Box Barilla Whole Grain Spaghetti
4 tsp Kraft Reduced Fat Parmesan Grated Cheese Topping
1.Cook Barilla Whole Grain Spaghetti as package directs; drain
2.Trim and Cut Asparagus into 1 inch pieces, Peel and chop carrots into slices about 1/4 inch thick. Measure 3 cups of Precooked Salad Shrimp (frozen) and set to side.
3.Spray large skillet/wok with non-stick spray, add 1 tbsp extra lean olive oil, bring to high heat, add carrots. Grate 4 garlic cloves into skillet/wok. Add Asparagus and cook for 5 minutes.
4.Add frozen precooked shrimp to skillet/wok until shrimp is heated through. The pan will have juice from shrimp, add 3/4 cups Ragu Light Parmesan Alfredo Sauce and heat until warm. Add 4 tsp reduced fat Parmesan cheese, salt and pepper to taste. (If sauce is too thick, add 2 tbsp of water if preferred)
5.Place pasta in bowl and top with shrimp mixture. Makes 5 servings.
Who said the days of succulent rich Alfredo sauces were over? You can enjoy every bite of this dish without any guilt and no extra workout required. We ate this with a nice salad on the side. YUM YUM YUM, did I say YUM?
This is something I just threw together, somewhat playing in the kitchen and oh boy, it was a hit! You could also add other veggies like thinly sliced bell peppers, green onions and capers, I think the green onion and capers would be a great combination with the shrimp. If you don't care for shrimp, just hold the meat or dice up a grilled boneless skinless chicken breast.
This meal was a delight, it was very filling and no fuss in the kitchen, quick and easy meal.
So here's the skinny (oh yes, I mean skinny)
Weight Wathers - Approximately 6 PTS