Shrimp Primavera
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
peeled, chopped |
|
| ½ | cup |
water
|
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
basil
fresh, snipped, or dried, crushed |
|
| 1 | x |
black pepper
|
*
|
| 1 | pound |
shrimp
fresh or frozen, cooked, shelled, deveined |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | cup |
mushrooms
sliced |
|
| ⅓ | cup |
tomato paste
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | pound |
asparagus
fresh |
|
| 12 | ounces |
pasta, fettuccine
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
peeled, chopped |
|
| 118 | ml |
water
|
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
basil
fresh, snipped, or dried, crushed |
|
| 1 | x |
black pepper
|
*
|
| 453.6 | g |
shrimp
fresh or frozen, cooked, shelled, deveined |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
mushrooms
sliced |
|
| 79 | ml |
tomato paste
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
garlic cloves
minced |
|
| 453.6 | g |
asparagus
fresh |
|
| 346.8 | ml/g |
pasta, fettuccine
cooked, hot |
|
Directions
In medium saucepan, combine tomatoes, mushrooms, water, tomato paste, onion, parsley, basil, sugar, salt, pepper, and garlic.
Boil gently, uncovered about 20 minutes, stirring occasionally.
Add the shrimp, heat through.
Meanwhile, cook the asparagus, covered, in a small amount of boiling water about 3 minutes, drain.
Arrange fettuccine, shrimp mixture and asparagus on plates.
Sprinkle with Parmesan.
