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Shrimp Primavera Alfredo

Shrimp Primavera Alfredo
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4
The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.
Updated December 17, 2009

Ingredients

  • 6 oz uncooked linguine or spaghetti
  • 8 oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
  • 1 cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
  • 1 cup sliced fresh mushrooms
  • 1 box (9 oz) frozen sugar snap peas
  • 1 bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
  • 1 container (10 oz) refrigerated Alfredo sauce
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon grated lemon peel

Steps

  • 1
    Cook and drain linguine as directed on package; cover to keep warm.
  • 2
    Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
  • 3
    Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
  • 4
    Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.

  • If you want to reduce the fat and calories a bit, use reduced-fat Alfredo sauce.

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
13g
66%
Trans Fat
1g
Cholesterol
190mg
63%
Sodium
630mg
26%
Potassium
550mg
16%
Total Carbohydrate
48g
16%
Dietary Fiber
6g
23%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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