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Lemon Herb Shrimp and Pasta

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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It only takes 25 minutes to make our delicious seafood pasta dish made with frozen basil vegetable medley, shrimp and bow-tie pasta.
By Deborah Harroun
Updated Oct 20, 2016
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Ingredients

  • 3 cups uncooked bow-tie (farfalle) pasta (about 8 oz)
  • 1 bag (12 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Substitute your favorite shape of short pasta for the bow-tie.

Nutrition

404.2 Calories, 9.0g Total Fat, 23.3g Protein, 56.3g Total Carbohydrate, 2.6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
404.2
Total Fat
9.0g
14%
Saturated Fat
3.2g
16%
Cholesterol
81.1mg
27%
Sodium
561.3mg
23%
Potassium
473.4mg
14%
Total Carbohydrate
56.3g
19%
Dietary Fiber
5.7g
23%
Sugars
2.6g
Protein
23.3g
% Daily Value*:
Vitamin C
24%
24%
Calcium
23.60%
24%
Iron
10.60%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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