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Lemon Alfredo Shrimp Primavera

Lemony Alfredo Shrimp Primavera

Prep: 10 minutesCook: 15 minutesServes: 6


  • ½ (16-ounce) package whole wheat linguine
  • 2½ tablespoons olive oil
  • 1 pound raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 package (16 ounces) AFS® Stir-Fry Mix
  • 2 garlic cloves, minced
  • 1 package (8 ounces) Neufchâtel cheese, cut into ½-inch pieces
  • ¾ cup low fat milk
  • 1½ teaspoons lemon zest
  • ¾ cup grated Parmesan cheese (about 4 ounces)
  • 1 tablespoon chopped fresh parsley for garnish (optional)


  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain; return to saucepot and cover. In large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with ⅛ teaspoon salt and ¼ teaspoon pepper. Add shrimp to skillet; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to pot with pasta; cover.
  2. In same skillet over medium-high heat, add Stir-Fry Mix, 1 tablespoon oil, remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Cook 4 minutes, stirring frequently. Transfer vegetable mixture to pot with pasta and shrimp; cover.
  3. In same skillet over medium heat, cook garlic in remaining ½ tablespoon oil 30 seconds, stirring frequently. Whisk in Neufchâtel, milk and lemon zest; cook 3 minutes, stirring frequently. Whisk in Parmesan cheese until combined. Pour sauce over pasta, shrimp and vegetables in pot; toss to combine.
  4. Serve pasta mixture sprinkled with parsley, if desired. Makes about 8 cups.

Note from the Dietitian

The stir-fry mix is an excellent source of vitamins A and C. This recipe contains 624mg sodium and 21g fat (41% of total calories) and 8g saturated fat (16% of total calories) per serving. The Dietary Guidelines for Americans recommend limiting daily sodium intake to 2300mg and saturated fat to no more than 10% of total daily calories. Limit sodium and saturated fats in other daily meals as part of a balanced approach to a healthy diet. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at

Approximate nutritional values per serving

458 Calories, 21g Fat (8g Saturated), 169mg Cholesterol, 624mg Sodium, 41g Carbohydrates, 6g Fiber, 6g Sugars, 0g Added Sugars, 31g Protein

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