Light 'n Creamy Rottini with Shrimp and Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 quarts water
  • 1 teaspoon salt, divided
  • 8 ounces uncooked whole wheat or gluten-free rottini pasta
  • 3 cups small broccoli florets
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced or pressed
  • ⅓ cup dry white wine
  • 12 ounces peeled and deveined medium shrimp
  • 1 cup peeled and chopped carrot
  • ½ cup (4 ounces) ⅓-less-fat cream cheese
  • ¼ teaspoon ground black pepper
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Bring 6 quarts water to a boil in a saucepan. Add ½ teaspoon salt and pasta; cook 5 minutes.
  2. Add broccoli; cook 3 minutes or until pasta is al dente.
  3. Reserve ½ cup starchy pasta water. Drain & return to hot pot.
  4. Add olive oil to a Dutch oven or large skillet over medium-high heat.
  5. Add onion and mushrooms to pan; sauté 5 minutes, stirring occasionally.
  6. Add garlic, and sauté 1 minute, stirring constantly.
  7. Deglaze pan with white wine.
  8. Add ½ teaspoon salt, shrimp, and carrot; sauté for 3 minutes, stirring occasionally.
  9. Add pasta mixture, ½ cup pasta water, cream cheese, and pepper to pan; cook for 3 minutes or until cheese melts and shrimp are done, stirring occasionally.
  10. Top with Parmesan cheese.
Recipe by Becky's Best Bites at https://beckysbestbites.com/light-n-creamy-rottini-with-shrimp-and-veggies/