This weeks easy, healthy, & Cheap family dinner | Shrimp Alfredo with Vegetables
Updated: Feb 11, 2019
Shrimp Alfredo with Vegetables
Prep Time 10 mins | Cook Time 15 mins | Total Time 25 mins
Delicious shrimp & vegetable pasta in a homemade Alfredo sauce- who could say no?!. This creamy shrimp pasta has all the flavors you want with all the protein and vegetables you need. EASY: This meal took me less than 20 minutes
CHEAP: Our cost was $23 (I used fresh shrimp, not frozen)
HEALTHY: with less than 600 calories, 3 full servings of vegetables, and 42 grams of protein per serving, this meal is a huge win.
Tell me where else you are going to find this healthy of a meal for $4 per person. I'll wait.
12 oz box Ronzoni Garden Delight spaghetti
1/2 cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (thawed if frozen, without shells, deveined)
3 garlic cloves , minced
1/4 teaspoon dried basil
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1/3 teaspoon salt
1/3 teaspoon red pepper flakes
1 cup chopped asparagus
8 oz baby portobello mushrooms (quartered)
2 cups spinach (rough chopped)
1 cup cherry tomatoes (quartered)
8 fresh basil leaves (thin sliced)
1 1/2 cup whole milk
3/4 cup Parmesan cheese shredded
3/4 cup non-fat Mozzarella cheese shredded
salt and pepper to taste
Cook pasta according to package instructions. Drain. Reserve some of pasta water. While the pasta is cooking, prepare shrimp alfredo sauce as described in the next steps.
Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp. Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt, cook for another 1 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
To the same, now empty, skillet add asparagus. cook on high for 2 Minutes. Add mushrooms, and tomatoes. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until asparagus is fork tender, mushrooms become soft, and tomatoes begin to blister. Sprinkle with salt and pepper to taste.
To the skillet with mushrooms and tomatoes, add cooked shrimp. Immediately add milk. Bring to boil then add all of the cheese. Bring to boil again, then reduce to medium-simmer. Add spinach and nutmeg and cook, constantly stirring, until the cheese melts and spinach wilts. Stir in fresh basil. Taste, and add more salt and pepper if needed.
Add cooked and drained pasta from step 1 to the skillet. Reheat on medium heat for 2 minutes. Stir well. If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency. Season with more salt, pepper, crushed red pepper flakes, and fresh basil, if desired. Plate and enjoy!
Nutrition Facts Per Serving:
Calories 590 31%
Total Fat 14g 17%
Fiber 4g 16%
Protein 42g 82%