Cooking
(stovetop): Thaw completely in fridge. Cook pasta in boiling, salted water, just until al dente (Split Orders, cook ½ of the pasta). Heat a little olive oil in a skillet or frypan over medium heat. Stirfry vegetables until tender-crisp, approx. 5 min. Add tomato cream mixture and stir until nicely thickened, approx. 5 min. Add shrimp and cook just until pink, approx. 3 min. Serve over cooked pasta. Sprinkle with parmesan cheese and a little fresh-ground black peppper, if desired.
Ingredients
Shrimp, diced onion, carrots, celery, diced tomatoes, evaporated milk, tomato paste, garlic, corn starch basil, oregano, thyme, garlic, salt, pepper, crushed red pepper, *rotini, (white or whole wheat). Gluten-free pasta available; please call ahead.
Nutrition Facts
6 Servings Per Main Dish
Amount Per Serving | ||
---|---|---|
Calories | 484 | |
Total Fat | 7g | |
Saturated Fat | 3g | |
Cholesterol | 130mg | |
Sodium | 499mg | |
Total Carbohydrate | 72g | |
Fiber | 4g | |
Sugar | 5g | |
Protein | 31g |