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Vegetable Shrimp Toss

Total Time

Prep/Total Time: 15 min.

Makes

2-3 servings

"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."

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

  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.

Nutrition Facts

1 cup: 390 calories, 17g fat (10g saturated fat), 155mg cholesterol, 820mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 21g protein.

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