Pasta with Shrimp & Vegetable Ribbons
Temps & Portions
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
2 carrots, ends trimmed0Carrots 3LBS$2.69 • Sac
2 small zucchini or yellow squash, ends trimmed0Zucchini 1EA$1.92 • Chq
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Salt Free 907G$6.47 • Chq
1 lb. uncooked medium shrimp, peeled and deveined0Kitchen Seafood Kick'n Shrimp 284G$9.71 • Chq
1 1/2 cups milk0Natrel Fine Filtered Milk 3.25% 1L$5.35 • Chq
1 package Knorr® Creamy Garlic Pasta Sauce Mix
2 1/2 cups water0Evian Spring Water 1.5L$2.69 • Chq
8 ounces spaghetti0Italpasta Pasta Spaghetti Traditional 900G$3.55 • 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.