Lemon Herb Shrimp and Pasta

Blogger Deborah Harroun of Taste and Tell makes an easy pasta dinner in less than 30 minutes! Learn to make this recipe with our how-to article.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

b3377bae-7f07-43e6-883c-e58871d1f002

Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

3: cups uncooked bow-tie (farfalle) pasta (about 8 oz)

1: bag (12 oz) Green Giant® Valley Fresh Steamers® frozen basil vegetable medley

1/2: lb cooked deveined peeled medium or large shrimp

1/2: cup shredded Parmesan cheese (2 oz)

: Grated peel of 1/2 lemon

1: tablespoon extra-virgin olive oil

1: cup grape tomatoes, cut in half

: Additional shredded Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cook and drain pasta as directed on package.
2 Meanwhile, cook frozen vegetables in microwave as directed on package.
3 In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.

EXPERT TIPS

Expert Tips

Using already cooked and peeled shrimp for this recipe is a big time-saver. Tossing cold shrimp with the hot pasta and vegetables should warm them sufficiently, but you can warm them up slightly first if you prefer. This dish is good served warm or at room temperature.

Substitute your favorite shape of short pasta for the bow-tie.

Got questions? Our experts have the answers. Ask Betty now.