Vegetable Shrimp Toss Recipe
Vegetable Shrimp Toss Recipe photo by Taste of Home

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."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2-3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2-3 servings

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

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.

Directions

  1. In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm.
  2. In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese. Yield: 2-3 servings.
Originally published as Vegetable Shrimp Toss in Quick Cooking September/October 2004, p48

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.

Light-Bodied White Wine

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

Reviews for Vegetable Shrimp Toss

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Reviewed Jun. 9, 2010

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!!

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