Shrimp Pasta Primavera

Shrimp Pasta Primavera

Wonderful pasta recipe made with shrimp and veggies makes hearty dinner ready in 35 minutes.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

6

servings

1
package (10 ounces) rotini pasta
1
cup Progresso® chicken broth (from 32 oz carton)
2
cups broccoli flowerets
1/4
pound mushrooms, cut in half
6
ounces feta cheese, crumbled
1
cup fresh basil leaves, thinly sliced
4
roma (plum) tomatoes, coarsely chopped
3/4
pound cooked, peeled, deveined large shrimp or 1 package (12 ounces) frozen cooked, peeled, deveined shrimp, thawed and drained
  1. Cook and drain pasta as directed on package.
  2. While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
  3. Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you and your family are adventurous eaters, you may enjoy trying chèvre (goat) cheese in place of the feta cheese in this recipe.
Success Tip
Fresh basil should not be kept in the refrigerator because it easily turns brown. Place stems of basil in glass of water, and keep on the counter for up to five days.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 5g,),
  • Cholesterol 135mg;
  • Sodium 620mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 3g,
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.