Garlic and Herb Shrimp and Pasta Supper |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | 20 minutes | 510 | 7g | 13g | 900mg | 60g | 38g | 165mg | |
| INGREDIENTS: | ||
| 4 oz (1 cup) uncooked small shell pasta | 1 cup frozen sweet peas | 4 to 5 oz frozen cooked shrimp, thawed |
| 1 (5-oz) container light garlic and herbs soft spreadable cheese | 1 (2.5-oz) jar sliced mushrooms, drained | 2 tablespoons milk |
| 1 | In large saucepan, cook pasta to desired doneness as directed on package, adding peas during last 2 minutes of cooking time. Drain; return to saucepan. |
| 2 | Add shrimp, cheese spread, mushrooms and milk; cook over low heat for 1 to 2 minutes or until cheese is melted and mixture is hot, stirring constantly. |