Shrimp Primivera

Our friend Paul (who will be officiating our wedding) came to visit awhile ago and I brought out an old favourite recipe that I found here on fatsecret.com. http://www.fatsecret.com/recipes/shrimp-primavera/Default.aspx

It's called Shrimp Primavera and it's simple but so delicious. We had purchased a delicious hefenweizen cheddar bread. It had a crispy crust that reminded me of a croissant and a heavier, very flavourful bread inside. I want some right now actually, but it didn't last that long in this apartment. Paul brought a lovely, fruity white wine that went quite nicely with it. This was the first time that I had used my new Moleskine Recipe Journal too. I <3 it :)

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Ingredients

• 12 oz salad shrimp
• 1 tbsp extra virgin olive oil
• 3/4 cup light parmesan alfredo past sauce
• 1 oz whole grain spaghetti
• 4 tsp reduced fat parmesan style grated cheese
• 24 spears medium asparagus
• 6 medium carrots
• 4 cloves garlic

The recipe says this serves 5. I had 3 over and Changed a few things. I used regular ground up parmesan because it was a lot cheaper and easier to find and i had some left over from last time. I also used 4 carrots and 24 spears small asparagus as that's all the supermarket had. Might have added a bit more sauce too ^_^. Ooh I also added mushrooms as well! About 5 chopped up. I add them when I add the other veggies.

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Instructions

1. Cook whole grain spaghetti as package directs; drain.

2. Trim and cut Asparagus into 1" pieces, Peel and chop carrots into slices about 1/4 inch thick. Measure 3 cups of precooked Salad Shrimp (frozen) and set to side.

3. Spray large skillet/wok with non-stick spray, add extra lean olive oil, bring to high heat, add carrots.

4. Grate garlic cloves into skillet/wok. Add asparagus and cook for 5 minutes.

5. Add frozen precooked shrimp to skillet/wok until shrimp is heated through.

6. Add pasta sauce and heat until warm.

7. Add reduced fat parmesan cheese, salt and pepper to taste.

8. Place pasta in bowl and top with shrimp mixture.

I hope you try this and that you love it! Let me know if you do in the comments :)