1/2 lb. Spaghetti, uncooked (I used Quinoa)
4 cups small broccoli florets
1/2 cup Kraft Tuscan House Italian Dressing
1 lb. uncooked deveined, peeled large shrimp
2 cloves garlic, minced
1/4 cup Kraft Grated Parmesan Cheese
Cook spaghetti in a large saucepan as directed on the package, omitting the salt. Add broccoli to the boiling water for the last 2 minutes of cooking. While spaghetti is cooking heat dressing in a large skillet on medium high heat. Add shrimp and garlic; Cook and stir 3-4 minutes or until shrimp turns pink. Drain spaghetti mixture (rinse with hot water if using Quinoa). Return to the pan and add shrimp mixture and cheese. Mix lightly.
Comment: I found this on the KraftRecipes.com. It not only sounded good but I actually had all of the ingredients on hand. I do gluten free so I used the Quinoa spaghetti which I've found needs rinsing in hot water after cooking due to the starches that cook out. Other than that I followed the recipe completely. This dish is not only good but it's only 330 calories for a serving. The picture above is 1 1/4 cups and that is the per serving amount. A lot of food!
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