Pasta with Shrimp & Vegetable Ribbons

Temps & Portions
4 portions
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 2 carrots, ends trimmed
    Carrots 1 Bunch
    $3.01 • Chq
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  • 2 small zucchini or yellow squash, ends trimmed
  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Margarine With Olive Oil 907G
    $5.82 • Chq
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  • 1 lb. uncooked medium shrimp, peeled and deveined
    Clover Leaf Cocktail Shrimp 106G
    $4.44 • Chq
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  • 1 1/2 cups milk
    Natrel Milk 2% 4L
    $10.16 • Chq
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  • 1 package Knorr® Creamy Garlic Pasta Sauce Mix
  • 2 1/2 cups water
    evian® natural spring water bottle 1.5L
    $3.01 • Chq
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  • 8 ounces spaghetti
    Lancia Spaghetti 900G
    $2.04 • Chq
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Instructions
  • 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.