Pasta with Shrimp & Vegetable Ribbons
Time & Servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
2 carrots, ends trimmed0Sweet Baby Carrots ~ 1.5LB$6.20 • Ea
2 small zucchini or yellow squash, ends trimmed0Extra Fancy Zucchini ~ 2LB$6.77 • Ea
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Original (2PK) 2.44KG$13.12 • Ea
1 lb. uncooked medium shrimp, peeled and deveined0Kirkland Shrimp Raw Tail On (31-40PK) 908G$20.77 • Ea
1 1/2 cups milk0Natrel Lactose Free Partly Skimmed Milk 2% 2L$5.19 • Ea
1 package Knorr® Creamy Garlic Pasta Sauce Mix
2 1/2 cups water
8 ounces spaghetti0Griss Pasta Giardino Spaghetti 4KG$9.03 • Ea
- Peel carrots and zucchini into 1/16-in. (1.6 mm) thick ribbons using vegetable peeler; set aside.
- Melt 1Tbsp. (15 mL) margarine in large deep nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes; remove and set aside. Melt remaining 1 Tbsp. (15 mL) margarine in same skillet and cook vegetables, turning occasionally, until slightly wilted, about 4 minutes; remove and set aside.
- Whisk together milk and Knorr® Creamy Garlic Pasta Sauce Mix in medium bowl. Pour into skillet; stir in water and bring to a boil over high heat. Add pasta and boil covered over medium-high heat, stirring frequently, and adding an additional 1/4 cup (60 mL) water, if desired, until pasta is al dente, about 11 minutes. Stir in shrimp and vegetables and cook, stirring, to heat through. Garnish, if desired, with chopped fresh parsley.
- *Becel Gold in Quebec.
Each serving of this pasta dish is low in saturated fat and a source of fibre, calcium and vitamin C.