Lemony Alfredo Shrimp Primavera
Prep: 10 minutesCook: 15 minutesServes: 6
- ½ (16-ounce) package whole wheat linguine
- 2½ tablespoons olive oil
- 1 pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 package (16 ounces) AFS® Stir-Fry Mix
- 2 garlic cloves, minced
- 1 package (8 ounces) Neufchâtel cheese, cut into ½-inch pieces
- ¾ cup low fat milk
- 1½ teaspoons lemon zest
- ¾ cup grated Parmesan cheese (about 4 ounces)
- 1 tablespoon chopped fresh parsley for garnish (optional)
- Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain; return to saucepot and cover. In large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with ⅛ teaspoon salt and ¼ teaspoon pepper. Add shrimp to skillet; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to pot with pasta; cover.
- In same skillet over medium-high heat, add Stir-Fry Mix, 1 tablespoon oil, remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Cook 4 minutes, stirring frequently. Transfer vegetable mixture to pot with pasta and shrimp; cover.
- In same skillet over medium heat, cook garlic in remaining ½ tablespoon oil 30 seconds, stirring frequently. Whisk in Neufchâtel, milk and lemon zest; cook 3 minutes, stirring frequently. Whisk in Parmesan cheese until combined. Pour sauce over pasta, shrimp and vegetables in pot; toss to combine.
- Serve pasta mixture sprinkled with parsley, if desired. Makes about 8 cups.
Note from Dietitian
The stir-fry mix is an excellent source of vitamins A and C. This recipe contains 624mg sodium and 21g fat (41% of total calories) and 8g saturated fat (16% of total calories) per serving. The Dietary Guidelines for Americans recommend limiting daily sodium intake to 2300mg and saturated fat to no more than 10% of total daily calories. Limit sodium and saturated fats in other daily meals as part of a balanced approach to a healthy diet. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.
U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at https://health.gov/dietaryguidelines/2015/guidelines/
Approximate nutritional values per serving
- 458 Calories
- 21g Fat (8g Saturated)
- 169mg Cholesterol
- 624mg Sodium
- 41g Carbohydrates
- 6g Fiber
- 6g Sugars
- 0g Added Sugars
- 31g Protein