Shrimp Primavera
Ingredients
- 4 ounce fettuccine pasta, dry
- 1 cup diced mushrooms, portabella
- 1/2 medium onion
- 1 medium bell pepper, red
- 1 tablespoon olive oil
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon basil, dried
- 1/4 teaspoon parsley, dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 15 ounce crushed tomatoes, canned
- 1 tablespoon flour, all-purpose
- 12 ounce shrimp, peeled and deveined
Serve With
- 2 cup grapes
Instructions
- Cook pasta to al dente as directed on package; set aside.
- While pasta cooks, dice mushrooms, onion, and pepper. Heat olive oil in a large skillet over medium. Add mushrooms, onion and pepper. Season with oregano, basil, parsley, salt, and pepper. Cook and stir for 3-4 minutes, then add tomatoes. Stir in flour and cook for 2-3 minutes more; sauce will begin to thicken.
- While sauce cooks, sauté shrimp in a separate skillet over medium heat; cook 3-4 minutes until pink. Toss shrimp into sauce and continue to cook 5 more minutes.
- Top pasta with sauce, and serve with grapes on the side.
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Nutrition
Calories: 321kcal | Carbohydrates: 48g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 137mg | Sodium: 451mg | Fiber: 5g | Sugar: 19g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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