Monday, January 18, 2016

Spaghetti with Garlic-Shrimp & Broccoli



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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