Pasta with Shrimp & Vegetable Ribbons

Pasta with Shrimp & Vegetable Ribbons

Why not try making our recipe for Pasta with Shrimp & Vegetable Ribbons, easy to make, this one is sure to be a crowd pleaser!
  • 25 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 2 carrots, ends trimmed
  • 2 small zucchini or yellow squash, ends trimmed
  • 2 Tbsp. margarine, divided
  • 1 lb. (450 g) uncooked medium shrimp, peeled and deveined
  • 1 1/2 cups (375 mL) milk
  • 1 package Knorr® Creamy Garlic Pasta Sauce Mix
  • 2 1/2 cups (625 mL) water
  • 8 ounces (227 g) spaghetti

  1. Peel carrots and zucchini into 1/16-in. (1.6 mm) thick ribbons using vegetable peeler; set aside.

  2. 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.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 230.0
Calcium (g) 20.0 %
Carbohydrates (g) 16.0 g
Fat (g) 9.0 g
Fiber (g) 2.0 g
Iron (g) 6.0 %
Protein (g) 21.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 1240.0 mg
Sugar (g) 9.0 g
Trans Fat (g) 0.0 g

Plant-Based Tip: Replace shrimp with a 540 mL can rinsed and drained black beans. Simple stir them in with the vegetables after the pasta is cooked to heat through.

Each serving of this pasta dish is low in saturated fat and a source of fibre, calcium and vitamin C.

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