Can you believe you can have this tasty, healthy and under 400 calorie dish on the table start to finish in about 10 minutes?? Let's face it. There are times when we need to get dinner on the table FAST. Or maybe you just don't feel like cooking (been there!) or it's so hot out you don't want to spend a lot of time over the stove or turn the oven on...THIS is the recipe you need for those times.
And it's all possible thanks to these products:
Birdseye® just came out with these new Recipe Ready® products (currently available at Walmart) that make putting together a dish like this a snap. The flavors of this pasta dish are perfect for a warm summer evening and the quick prep and cook time is perfect when you don't want to spend a lot of time in a hot kitchen.
You will find recipes included on every package of the Recipe Ready® products as well. I chose to combine two of the vegetable combos to make the delicious dish pictured above. This was my first time trying Bertolli® jarred Alfredo sauce and I really liked it. I would definitely buy it again.
Sure, you could buy fresh veg, chop them up and make your own Alfredo sauce but can you do all of that and have dinner on the table in 10 minutes? I know I couldn't.
Quick and Easy Shrimp Pasta Primavera
adapted from Allrecipes
Servings - 6 Serving Size - 1/6th of recipe Points Plus per Serving - 9 Points+
Calories - 375.9, Total Fat - 7.5g, Carb. - 45g, Protein - 28.3g, Fiber - 5.3g
1 lb. raw, tail on shrimp, (thawed if using frozen)
1-12 oz. package Birdseye® Recipe Ready Primavera Blend (frozen)
1/4 cup Birdseye® Recipe Ready Chopped Onions and Garlic Blend (frozen)
12 oz. dry Barilla Plus Farfalle pasta (or pasta of your choice)
1-15 oz. jar of Bartolli® Light Alfredo Sauce
1/4 cup white wine
Parmesan cheese and fresh ground black pepper for garnish (optional and not included in nutrition information)
1. Cook the pasta al dente according to package directions. While pasta is cooking prepare the rest of the steps.
2. In large nonstick skillet that has been sprayed with cooking spray and heated to med/high add shrimp and allow to begin cooking. When it just starts to turn pink, add in frozen veggies (Primavera and Onion/garlic mixture) Stir and cook until shrimp is opaque and vegetables are heated through.
3. Add the jar of Alfredo sauce to the skillet on top of the shrimp and vegetables. Pour the wine into the empty jar of sauce and put the lid on. Shake it up to get the rest of the sauce clinging to the sides of the jar. Pour into the skillet and mix with the rest of the sauce. Heat until the sauce is warm. Add in the cooked pasta and serve. You can add additional Parmesan cheese and fresh ground black pepper if you wish. (Not included in nutrition information listed above)
This cooked up so fast I didn't even have time to throw together a salad! lol The boys all enjoyed this meal. The pasta needs to be enjoyed immediately, or it has a tendency to soak up all the sauce and become dry.
I didn't take the tails off the shrimp before I cooked them. I think they do tend to give more flavor to the dish if they are left on...much to the dismay of my youngest son, who doesn't like the work of taking the tails off! lol Of course, this is the kid who loves crab legs, but won't eat them because of the work! haha
Last but not least...a few pics from my vacation...enjoy!