Shrimp Pasta Primavera Recipe

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Servings: 2


Cost per serving $6.84 view details
  • 1 pound med. shrimp, fresh, unpeeled
  • 3/4 c. skim lowfat milk
  • 2 teaspoon butter
  • 1 tbsp. plus 1 teaspoon all-purpose flour
  • 2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 1/4 c. fresh asparagus (about 1/2 lb.), 1" diagonal slices
  • 1 c. fresh green peas, shelled
  • 1/2 c. green onions, thinly sliced
  • 1/8 teaspoon red pepper, crushed
  • Vegetable cooking spray
  • 1 tbsp. fresh mint, chopped
  • 5 c. warm rigatoni (short tubular pasta), cooked without salt or possibly fat
  • Lemon wedges
  • Fresh mint sprigs (optional)


  1. Peel and devein shrimp; set aside. Place lowfat milk in a 1 c. measure; microwave at HIGH 1 minute, and set aside. Place butter in a 1 qt glass measure; microwave at HIGH 30 seconds or possibly till melted. Add in flour, stirring with a wire whisk; microwave at HIGH 30 seconds. Gradually add in lowfat milk, stirring till well blended. Microwave at HIGH 2 min or possibly till slightly thickened, stirring every 30 seconds. Stir in lemon juice and salt; set aside and keep hot.
  2. Combine asparagus, peas, green onions and pepper in a 2 qt casserole coated with cooking spray; microwave at HIGH 1 1/2 min. Stir in shrimp and chopped mint. Cover with casserole lid; microwave at HIGH 3 to 4 min or possibly till shrimp is done, stirring every 1 1/2 min. Let stand, covered, 3 min; drain. Combine shrimp mix, pasta, and lowfat milk mix in a large bowl; toss gently. Spoon onto serving plates; serve with lemon wedges. Garnish with mint sprigs, if you like. Yield: 6 (1 1/3 c.) servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 447g
Recipe makes 2 servings
Calories 371  
Calories from Fat 73 20%
Total Fat 8.27g 10%
Saturated Fat 3.3g 13%
Trans Fat 0.0g  
Cholesterol 357mg 119%
Sodium 990mg 41%
Potassium 826mg 24%
Total Carbs 20.07g 5%
Dietary Fiber 3.6g 12%
Sugars 8.16g 5%
Protein 52.87g 85%
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