Pasta with Shrimp & Vegetable Ribbons

Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
  • 2 carrots, ends trimmed
    Carrots 3LB
    $2.81 • Paq
  • 2 small zucchini or yellow squash, ends trimmed
    Zucchini Squash 1EA
    $1.72 • Chq
  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Margarine Salt Free 907G
    $6.77 • Chq
  • 1 lb. uncooked medium shrimp, peeled and deveined
    Compliments Shrimp Pacific White 31-40 340G
    $12.95 • Chq
  • 1 1/2 cups milk
    Natrel Fine Filtered 3.25% Milk 1L
    $6.60 • Chq
  • 1 package Knorr® Creamy Garlic Pasta Sauce Mix
  • 2 1/2 cups water
    Evian Spring Water Natural 1.5L
    $2.64 • Chq
  • 8 ounces spaghetti
    ItalPasta Spaghetti 900G
    $1.68 • Chq
  • 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.