Cooking
Thaw completely in fridge. Cook & drain pasta (Split Orders cook ½ pasta) OR cook Cauliflower Rice. Heat frypan or skillet over medium. Sauté tomatoes & broccoli about 2 minutes, until softened. Discard excess liquid from shrimp bag, then add shrimp to pan. Cook just until shrimp start to turn pink. Add pesto, evaporated milk, and 1/2 of the parmesan. Cook & stir until shrimp is completely pink and sauce is somewhat reduced. Stir in pasta or serve over Cauliflower Rice. Sprinkle with remaining parmesan. Nice with our Italian Corn & Peas with Sun-Dried Tomatoes.
Ingredients
Shrimp, evaporated milk, IQF basil, broccoli, grape tomatoes, parmesan, butter, olive oil, garlic, pepper, rotini (white or whole wheat) or cauliflower rice
Nutrition Facts
6 Servings Per Main Dish (Pasta or Cauliflower Rice not included)
Amount Per Serving | ||
---|---|---|
Calories | 494 | |
Total Fat | 25g | |
Saturated Fat | 14g | |
Cholesterol | 170mg | |
Sodium | 566mg | |
Total Carbohydrate | 21g | |
Fiber | 1g | |
Sugar | 5g | |
Protein | 46g |