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Pasta with Shrimp & Vegetable Ribbons

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  • 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 Fat9g
Saturated Fat1.5g
Trans Fat0g
Cholesterol145mg
Sodium1240mg
Total Carbs16g
Dietary Fiber2g
Sugars9g
Protein21g
Calcium20%
Iron6%
Vitamin C20%
Vitamin A120%

  • 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.