Quick and Easy Shrimp and Pasta Primavera


Servings - 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 9 Points+
Calories - 375.9,   Total Fat - 7.5g,   Carb. - 45g,   Protein - 28.3g,   Fiber - 5.3g

1 lb. raw, tail on shrimp, (thawed if using frozen)
1-12 oz. package Birdseye® Recipe Ready Primavera Blend (frozen)
1/4 cup Birdseye® Recipe Ready Chopped Onions and Garlic Blend (frozen)
12 oz. dry Barilla Plus Farfalle pasta (or pasta of your choice)
1-15 oz. jar of Bartolli® Light Alfredo Sauce
1/4 cup white wine
Parmesan cheese and fresh ground black pepper for garnish (optional and not included in nutrition information)

1. Cook the pasta al dente according to package directions.  While pasta is cooking prepare the rest of the steps. 
2. In large nonstick skillet that has been sprayed with cooking spray and heated to med/high add shrimp and allow to begin cooking.  When it just starts to turn pink, add in frozen veggies (Primavera and Onion/garlic mixture)  Stir and cook until shrimp is opaque and vegetables are heated through.  
3.  Add the jar of Alfredo sauce to the skillet on top of the shrimp and vegetables.  Pour the wine into the empty jar of sauce and put the lid on.  Shake it up to get the rest of the sauce clinging to the sides of the jar.  Pour into the skillet and mix with the rest of the sauce.  Heat until the sauce is warm.  Add in the cooked pasta and serve.  You can add additional Parmesan cheese and fresh ground black pepper if you wish. (Not included in nutrition information listed above)