Quick and Easy Shrimp and Pasta Primavera | Renee's Kitchen Adventures

Tuesday, July 16, 2013

Quick and Easy Shrimp and Pasta Primavera

Quick and Easy Shrimp and Pasta Primavera | Renee's Kitchen Adventures

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! 


  1. Happy belated to your son, he is a handsome fellow! I love easy pasta dishes for these hot nights. This would be perfect seeing how quickly it comes together. Glad you enjoyed your vacation!

  2. Meal looks yummy and easy to make - My favorite kind of recipe :) ! It looks like you had a fantastic vacation! That view is breathtaking!

    1. I love the view too...and now i miss the view! lol

  3. That does look yummy! Happy birthday to your DS!

  4. Yayy for Charleston ;) We actually haven't been to husk! Josh is sort of a picky eater (he just doesn't like certain ingredients) and since their menu changes so frequently, I've been afraid to take him! I've heard its amazing. Hank's is fabulous. Great seafood. This recipe sounds just PERFECT for a busy night. Love

    1. yes, it does change frequently. I made reservations for lunch. Couldn't get in for dinner...they said they were booked for dinner for the next three months! Putting Hanks on the list if we go back next year!

  5. Happy Birthday to your son! What a cutie pie he is. :) What beautiful vacation photos Renee.

    I am thinking of buying a new camera, what camera do you use? Your photos are gorgeous!

    1. oh thanks Tami! I actually use a point and shoot Canon (Power Shot) set on macro. I'm no photographer, but one day I'd love to get a big girl camera! haha Saving up my $$. I'll need lessons on how to use it too! And thanks for the bday wishes for my son and the compliment. :)

  6. What a fun time! I love that this recipe is so fast, and still good for you!

  7. Yay for fast and easy! (wow that just didn't come out right-haha) What a beautiful vacation you had, and your son must have been in heaven celebrating his birthday during it. I have to agree with other commenters-he is a handsome young man! Must get it from his mama. :)


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