Primavera Shrimp
If you think easy and delicious can't be done in just 30 minutes, this recipe will change your mind. Pasta, shrimp and veggies in a creamy sauce and it's on the table in 30 - it's a keeper!
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.75 cup milk
1 tablespoon olive oil
1 medium zucchini, cut in half and thickly sliced (about 1 3/4 cups)
4 ounces sliced mushrooms (about 1 1/2 cups)
1 medium red bell pepper, chopped (about 1 cup) (any color bell pepper or a combination will work)
3 cloves garlic, minced
3 cups cooked fettuccine pasta (from about 8 ounces dry)
12 ounces medium peeled deveined cooked shrimp or 1 can (12 ounces) shrimp, drained
0.5 cup shredded Parmesan cheese
0.75 cup milk
1 tablespoon olive oil
1 medium zucchini, cut in half and thickly sliced (about 1 3/4 cups)
4 ounces sliced mushrooms (about 1 1/2 cups)
1 medium red bell pepper, chopped (about 1 cup) (any color bell pepper or a combination will work)
3 cloves garlic, minced
3 cups cooked fettuccine pasta (from about 8 ounces dry)
12 ounces medium peeled deveined cooked shrimp or 1 can (12 ounces) shrimp, drained
0.5 cup shredded Parmesan cheese
Instructions
Stir the soup and milk in a medium bowl.
Heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini, mushrooms and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Reduce the heat to medium. Add the soup mixture, fettuccine and shrimp and toss to coat. Cook until the mixture is hot, stirring occasionally. Stir in half the cheese. Season to taste. Sprinkle with the remaining cheese before serving.
Heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini, mushrooms and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Reduce the heat to medium. Add the soup mixture, fettuccine and shrimp and toss to coat. Cook until the mixture is hot, stirring occasionally. Stir in half the cheese. Season to taste. Sprinkle with the remaining cheese before serving.
Primavera Shrimp
If you think easy and delicious can't be done in just 30 minutes, this recipe will change your mind. Pasta, shrimp and veggies in a creamy sauce and it's on the table in 30 - it's a k...
Directions
Print
Stir the soup and milk in a medium bowl.Heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini, mushrooms and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.Reduce the heat to medium. Add the soup mixture, fettuccine and shrimp and toss to coat. Cook until the mixture is hot, stirring occasionally. Stir in half the cheese. Season to taste. Sprinkle with the remaining cheese before serving.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.75 cup milk1 tablespoon olive oil1 medium zucchini, cut in half and thickly sliced (about 1 3/4 cups)4 ounces sliced mushrooms (about 1 1/2 cups)1 medium red bell pepper, chopped (about 1 cup) (any color bell pepper or a combination will work)3 cloves garlic, minced3 cups cooked fettuccine pasta (from about 8 ounces dry)12 ounces medium peeled deveined cooked shrimp or 1 can (12 ounces) shrimp, drained0.5 cup shredded Parmesan cheese
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