Shrimp Primavera Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Olive oil4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Broccoli florets1 1⁄2 Cup (24 tbs)
 Thinly sliced carrot1⁄2 Cup (8 tbs)
 Sliced mushrooms1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Low-sodium chicken broth1 Cup (16 tbs)
 Cornstarch1 Tablespoon
 Shelled deveined large shrimp15 Ounce
 Hot cooked bow tie pasta2 Cup (32 tbs)
 Grated parmesan cheese2 Tablespoon
 Chopped fresh parsley2 Tablespoon
 Crushed red pepper flakes1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1375 Calories from Fat 374

% Daily Value*

Total Fat 42 g64.4%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 1262.1 mg

Sodium 3844 mg160.2%

Total Carbohydrates 137 g45.6%

Dietary Fiber 3.8 g15.3%

Sugars 12.2 g

Protein 118 g236.9%

Vitamin A 464.3% Vitamin C 488.4%

Calcium 85.3% Iron 44.8%

*Based on a 2000 Calorie diet


1. In large skillet, heat oil; add broccoli and carrot. Cook over medium heat, stirring frequently, until carrot is tender-crisp, about 2 minutes. Stir in mushrooms and garlic; cook 1 minute longer.
2. Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begin to turn pink, about 3 minutes.
3. Stir in remaining ingredients; toss to combine.