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Deliciously rich pasta recipe loaded with shrimp, fresh veggies and cheese, no guilt here folks.
12 oz salad shrimp
1 tbsp extra virgin olive oil
3/4 cup light parmesan alfredo past sauce
1 oz whole grain spaghetti
4 tsp reduced fat parmesan style grated cheese
6 medium carrots
4 cloves garlic
Cook whole grain spaghetti as package directs; drain.
Trim and cut Asparagus into 1" pieces, Peel and chop carrots into slices about 1/4 inch thick. Measure 3 cups of precooked Salad Shrimp (frozen) and set to side.
Spray large skillet/wok with non-stick spray, add extra lean olive oil, bring to high heat, add carrots.
Grate garlic cloves into skillet/wok. Add asparagus and cook for 5 minutes.
Add frozen precooked shrimp to skillet/wok until shrimp is heated through.
Add pasta sauce and heat until warm.
Add reduced fat parmesan cheese, salt and pepper to taste.
Place pasta in bowl and top with shrimp mixture.
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in 1 serving of Shrimp Primavera.
, 50% carbs, 28% protein.
Amount Per Serving
Calories from Fat 75
% Daily Values*
Polyunsaturated Fat 0.159g
Monounsaturated Fat 0.015g
Vitamin A 260%
Vitamin C 16%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
* Based on a RDI of 2000 calories
What is my Recommended Daily Intake (RDI)?
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