A simple, delicious dish perfect for nights when you want to eat well without too much effort! These creamy shrimp and vegetable pasta are made in a single pot, meaning less cleanup and more time for yourself. Perfect for lunch the next day, this practical and indulgent recipe will quickly become a staple!
Preparation
15
min
Cooking
25
min
Portion
6
Ingredients
- 15 ml (1 tbsp) olive oil
- 850 g (5 ½ cups) frozen mixed vegetables of choice*
- 340 g (¾ lb) short pasta (macaroni or other)
- 500 ml (2 cups) reduced-sodium chicken broth
- 375 ml (1 ½ cups) 2% milk or unsweetened soy beverage
- 454 g (1 lb) large raw shrimp, peeled, frozen, thawed
- 125 ml (½ cup) light cream cheese
- 60 ml (¼ cup) finely grated Parmesan cheese
- 7.5 ml (1 tsp) dried herbs of choice (parsley, thyme, garlic)
- Zest of 1 lemon
- Pepper, to taste
Preparation
- Heat a large pot over medium heat and add the olive oil. Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
- Stir in the pasta, broth, and milk. Mix well and bring to a boil. Reduce to low heat, cover, and let simmer for 10 minutes, stirring occasionally.
- Add the shrimp, cheeses, herbs, lemon zest, and pepper. Cover and cook for another 5 minutes, or until the shrimp are fully cooked and the pasta has absorbed most of the liquid.
- If the mixture seems too liquid, cook uncovered for a few more minutes, stirring occasionally. Taste and adjust seasoning if needed.
Notes
Keeps for 3 days in an airtight container in the refrigerator. Freezes for up to 3 months
For easy preparation, we used a frozen mirepoix mix (carrots, onions, celery) combined with edamame and green peas. You can experiment with other frozen vegetable blends, such as Asian or Thai mixes, or use fresh vegetables cut into small pieces.
Registered Dietitian Nutritionist in Quebec City
