The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.
oz uncooked linguine or spaghetti
oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
cup sliced fresh mushrooms
box (9 oz) Green Giant™ frozen sugar snap peas
bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
container (10 oz) refrigerated Alfredo sauce
tablespoons chopped fresh chives
teaspoon grated lemon peel
Cook and drain linguine as directed on package; cover to keep warm.
Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.
If you want to reduce the fat and calories a bit, use reduced-fat Alfredo sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.