Vegetable Shrimp Toss Recipe

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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  • 2-3 Servings
  • Prep/Total Time: 15 min.

Ingredients

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

Directions

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

Nutrition 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.

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

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Vegetable Shrimp Toss Recipe

Vegetable Shrimp Toss

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