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Shrimp Pasta Primavera

Shrimp Pasta Primavera
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:less than 15 minutes Source: Cooking Light
Food Groups: Grains, Meat & Beans, Vegetables
Main Ingredient: Fish & Shellfish, Rice, Pasta & Bread
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: American

Rigatoni, shrimp, peas, onions, asparagus, and more!


1 pound medium unpeeled fresh Shrimp
3/4 cup fat-free (skim) Milk
2 teaspoon Butter
1 tablespoon plus 1 teaspoon all-purpose Flour
2 teaspoons Lemon juice
1/2 teaspoon Salt
1-1/4 cup (1-inch) diagonally sliced fresh Asparagus (about 1/2 pound)
1 cup shelled fresh green Peas
1/2 cup thinly sliced green Onions
1/8 teaspoon crushed red Pepper
Vegetable cooking spray
1 tablespoon minced fresh Mint
5 cups hot cooked Rigatoni (short tubular pasta)
Lemon wedges
Fresh Mint sprigs (optional)


Peel and devein shrimp; set aside.

Place milk in a 1-cup glass measure; microwave at high 1 minute and set aside. Place margarine in a 1-quart glass measure; microwave at high 30 seconds or until melted. Add flour, stirring with a wire whisk; microwave at high 30 seconds. Gradually add milk, stirring until well blended. Microwave at high 2 minutes or until slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep warm.

Combine asparagus, peas, green onions, and pepper in a 2-quart casserole coated with cooking spray; microwave at high 1-1/2 minutes. Stir in shrimp and minced mint. Cover with casserole lid; microwave at high 3 to 4 minutes or until shrimp is done, stirring every 1-2 minutes. Let stand, covered, 3 minutes; drain.

Combine shrimp mixture, pasta, and milk mixture in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint springs, if desired.

Nutrient Information
Calories: 384
Total Fat: 7 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat:
Sodium: 351 mg
Carbohydrates: 54 g
Protein: 27 g
Fiber: 4 g
Vitamin A: 720 IU
Vitamin C: 14 mg
Calcium: 105 mg
Iron: 5 mg

Cook's Notes: