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 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 https://health.gov/dietaryguidelines/2015/guidelines/

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