Pasta with Shrimp & Vegetable Ribbons
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WHAT YOU'LL NEED
- 2 carrots, ends trimmed
- 2 small zucchini or yellow squash, ends trimmed
- 2 Tbsp. Becel® Buttery Taste 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
NUTRITIONAL INFORMATION
Amount per serving
Calories230
Calories from Fat80
Total Fat9 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol145 mg
Sodium1240 mg
Total Carbs16 g
Dietary Fiber2 g
Sugars9 g
Protein21 g
Vitamin A120 %
Vitamin C20 %
Calcium20 %
Iron6 %
Let's Get Cooking
- 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.
