12 oz salad shrimp
1 tablespoon extra virgin olive oil
3/4 cup light parmesan Alfredo pasta sauce
1 oz whole grain spaghetti
4 teaspoon reduced fat parmesan style grated cheese
24 spears medium asparagus
6 medium carrots
4 cloves garlic
Cook whole grain spaghetti as package directs, drain.
Trim and cut asparagus into 1” pieces, peel and chop carrots into slices about 1/4
Measure 3 cups of precooked Salad Shrimp (frozen) and set aside
Spray large skillet/wok with non-stick spray, add extra lean olive oil, bring to high
heat, add carrots.
Grate garlic cloves into skillet/wok. Add asparagus and cook 5 minutes.
Add pasta sauce and heat until warm
Add reduced fat parmesan cheese, salt, and pepper to taste
Place pasta in bowl and top with shrimp mixture
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20 count shrimp $18 lb
30 count shrimp $18 lb
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