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Vegetable Shrimp Toss Recipe

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"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."

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Vegetable Shrimp Toss Recipe

Prep/Total Time: 15 min.

Yield: 2-3 Servings

5 10 15

Ingredients

1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup butter, cubed
1/2 teaspoon minced garlic
2 cups cooked mixed vegetables
2 cups cooked spaghetti
2 tablespoons shredded Parmesan cheese

Directions

In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm.
In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese. Yield: 2-3 servings.

Nutritional Facts 1 serving (1 cup) equals 390 calories, 17 g fat (10 g saturated fat), 155 mg cholesterol, 820 mg sodium, 37 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Vegetable Shrimp Toss in Quick Cooking September/October 2004, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Vegetable Shrimp Toss (1)

Vegetable Shrimp Toss

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Reviewed on Jun. 09, 2010 by vhindel

Quite honestly, I used this recipe as a base. I changed the veggies to frozen stir-fry veggies and exchanged out the spaghetti for bean thread. This was awesome!!