Pasta with Shrimp & Vegetable Ribbons
Temps & Portions
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
2 carrots, ends trimmed0Carrots 1 Bunch$2.48 • Chq
2 small zucchini or yellow squash, ends trimmed
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine with Olive Oil 907G$7.46 • Chq
1 lb. uncooked medium shrimp, peeled and deveined0Clover Leaf Cocktail Shrimp 106G$4.71 • Chq
1 1/2 cups milk0Natrel Milk 1% 2L$5.80 • Chq
1 package Knorr® Creamy Garlic Pasta Sauce Mix
2 1/2 cups water0evian® natural spring water, 1.5L bottle$3.09 • Chq
8 ounces spaghetti0Lancia Spaghetti 900G$2.09 • Chq
- Peel carrots and zucchini into 1/16-in. (1.6 mm) thick ribbons using vegetable peeler; set aside.
- 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.
- 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.
- *Becel Gold in Quebec.
Each serving of this pasta dish is low in saturated fat and a source of fibre, calcium and vitamin C.