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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
110 g whole wheat spaghetti, uncooked
2
1/2 lb. (225 g) uncooked deveined peeled medium shrimp
3
1 small garlic clove, minced
4
1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
5
140 g fresh asparagus spears, shaved into long strips
6
1 tsp. zest and 1 Tbsp. juice from 1 lemon
7
1/4 cup torn fresh basil leaves
8
1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
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How do I make it ?
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Step 1
Cook spaghetti as directed on package, omitting salt. Drain, reserving 1/4 cup cooking water. Step 2
Cook and stir shrimp and garlic in half the dressing in large nonstick skillet on high heat 2 to 3 min. or until shrimp turn pink. Step 3
Add spaghetti, asparagus, lemon zest, juice, basil, half the cheese and remaining dressing; cook on medium heat 1 to 2 min. or until heated through, stirring constantly and adding enough of the reserved cooking water until sauce is thick enough to coat spaghetti and asparagus. Step 4
Sprinkle with remaining cheese. Kraft Kitchen Tips!
Substitute
Substitute trimmed and thinly sliced snow or snap peas for the shaved asparagus.
How to Shave Asparagus
Use a vegetable peeler to shave the asparagus into strips.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 2.5 g
13 %
Cholesterol 180 mg
Sodium 750 mg
31 %
Carbohydrate 50 g
Fibre 6 g
Sugars 4 g
Protein 36 g
Vitamin A
15 %
Vitamin C
25 %
Calcium
25 %
Iron
35 %
Servings
2 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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