Penne Primavera with Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
4 cups water |
3/4 cup uncooked penne pasta |
1/2 cup fresh or frozen baby carrots |
3/4 cup fresh or frozen sugar snap peas |
16 uncooked medium shrimp, peeled and deveined |
1 garlic clove, minced |
2 teaspoons olive oil |
1/4 cup 2% milk |
3 tablespoons reduced-sodium chicken broth |
2 teaspoons lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons grated parmesan cheese |
2 teaspoons minced fresh parsley |
Directions:
1. In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
2. Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper.
3. Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley. Yield: 2 servings.
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