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Shrimp Primavera

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  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Broccoli florets 1 1⁄2 Cup (24 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Low-sodium chicken broth 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Shelled deveined large shrimp 15 Ounce
  Hot cooked bow tie pasta 2 Cup (32 tbs)
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Crushed red pepper flakes 1⁄4 Teaspoon

1. In large skillet, heat oil; add broccoli and carrot. Cook over medium heat, stirring frequently, until carrot is tender-crisp, about 2 minutes. Stir in mushrooms and garlic; cook 1 minute longer.
2. Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begin to turn pink, about 3 minutes.
3. Stir in remaining ingredients; toss to combine.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1375 Calories from Fat 374

% Daily Value*

Total Fat 42 g64.4%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 1262.1 mg420.7%

Sodium 3844 mg160.2%

Total Carbohydrates 137 g45.6%

Dietary Fiber 3.8 g15.3%

Sugars 12.2 g

Protein 118 g236.9%

Vitamin A 464.3% Vitamin C 488.4%

Calcium 85.3% Iron 44.8%

*Based on a 2000 Calorie diet

Shrimp Primavera Recipe