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Shrimp Pasta Primavera

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Shrimp Pasta Primavera
  • Prep 20 min
  • Total 35 min
  • Servings 6
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Wonderful pasta recipe made with shrimp and veggies makes hearty dinner ready in 35 minutes.
Updated Sep 21, 2010

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you and your family are adventurous eaters, you may enjoy trying chèvre (goat) cheese in place of the feta cheese in this recipe.
  • tip 2
    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

330 Calories, 8g Total Fat, 24g Protein, 43g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
26%
26%
Exchanges:
3 Starch; 2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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