Cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain, reserving pasta water. Cover pasta and broccoli and keep warm.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Shrimp, broccoli, and pasta. What more could you ask for in a comforting skillet meal?
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (16-oz.) box Hy-Vee dry small shell macaroni | ||
| 1 (0.5-oz.) container Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 2 clove(s) garlic, minced | ||
| ¾ lbs. peeled and deveined raw shrimp, (31-to-40-ct.) | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 (12.5-oz.) jar Gustare Vita Alfredo sauce | ||
| ¼ c. Hy-Vee grated Parmesan cheese | ||
| 1 c. Hy-Vee sweet grape tomatoes, halved | ||
| Lemon wedges, for serving |
Things To Grab
- Large stockpot
- Colander
- 10-inch skillet
Directions
Heat oil ina 10-inch skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add shrimp; sprinkle with salt and pepper. Cook for 5 minutes or until shrimp are opaque.
Stir in Alfredo sauce and Parmesan cheese. Add pasta-broccoli mixture and grape tomatoes. Cook until mixture is heated through and tomatoes have softened. Thin sauce with some of the reserved pasta water, if desired. Serve with lemon wedges.
Nutrition facts
Servings
630 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 180mg
- Sodium: 580mg
- Total Carbohydrates: 54g
- Protein: 29g
Daily Values
0%
Iron 30%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 8%