Pasta with Shrimp & Vegetable Ribbons

Time & Servings
4 servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
Ingredients
  • 2 carrots, ends trimmed
    Sweet Baby Carrots ~ 1.5LB
    $6.20 • Ea
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  • 2 small zucchini or yellow squash, ends trimmed
    Extra Fancy Zucchini ~ 2LB
    $6.77 • Ea
  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Margarine Original (2PK) 2.44KG
    $13.12 • Ea
  • 1 lb. uncooked medium shrimp, peeled and deveined
    Kirkland Shrimp Raw Tail On (31-40PK) 908G
    $20.77 • Ea
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  • 1 1/2 cups milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $5.19 • Ea
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  • 1 package Knorr® Creamy Garlic Pasta Sauce Mix
  • 2 1/2 cups water
  • 8 ounces spaghetti
    Griss Pasta Giardino Spaghetti 4KG
    $9.03 • Ea
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Directions
  • 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.