Recipe by The Sonoma Diet Online
"Shrimp is tossed with artichoke hearts, fresh basil, and carrot in this refreshing wave 1 pasta dish."
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fresh or frozen medium shrimp
oil-packed dried tomatoes
extra-virgin olive oil
onion, halved and thinly sliced
red sweet pepper, cut into thin strips
1 (14 ounce) can
artichoke hearts, drained and quartered
coarsely shredded carrot
dry white wine
finely shredded fresh basil
Barilla Plus linguine
finely shredded reduced-fat Parmesan cheese
This recipe was a nice change of pace. My husband and I did the Sonoma Diet in the winter and we decided to do a little detox week! This was a perfect recipe because it made plenty and we were left feeling very full but the good full that comes after a healthy meal! The only issue was my own fault...I used frozen (thawed) cooked shrimp and I didn't compensate the time. The shrimp were a little overdone but the dish was still good.
This was Amazing!! I am only giving it 4'stars b/c I used tortellini instead of linguine and used veggies I had on hand. I filled my Biggest cast iron skillet with sauted garlic,onions, mushrooms,sliced peppers and veggies,veggies and the biggest shrimp I could afford! I found an Italian spice mix and added a good amount of butter along with a little Grapeseed oil. Heated it all up, made some Fab garlic bread and dinner was in the Bag! The family devoted it!!
added a bit of whipping cream and broccoli. turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Vegetable Pasta Toss
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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