Pesto Shrimp Primavera
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WHAT YOU'LL NEED
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1 Tbsp. margarine
- 1 package Knorr® Italian Sides™ - Creamy Pesto
- 1/2 cup thinly sliced carrots
- 1 1/2 cups sliced zucchini and/or yellow squash
NUTRITIONAL INFORMATION
Amount per serving
Calories230
Calories from Fat35
Total Fat4g
Saturated Fat1.5g
Trans Fat0g
Cholesterol185mg
Sodium460mg
Total Carbs22g
Dietary Fiber2g
Sugars4g
Protein28g
Calcium15%
Iron10%
Potassium580mg
Vitamin C15%
Vitamin A60%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 SEASON shrimp, if desired, with salt and pepper. Melt margarine in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes. Remove and set aside.
- 2 ADD 1 1/2 cups water and 1/2 cup milk to same skillet and bring to a boil. Stir in Knorr® Italian Sides™ - Creamy Pesto and carrots and prepare according to package directions, stirring in zucchini and yellow squash during the last 4 minutes of cook time.
- 3 STIR in shrimp until heated through; now it's delicious. Dig in.
