This one’s for our Little Seafoodies. Pasta is comfort food, and shells with creamy Alfredo sauce is kinda like mac and cheese. A study showed that tweaking a familiar food—in this case, adding shrimp—may get kids to try something new.
Shrimp & Broccoli Pasta
Total Time: 25 minutes
½ (16-oz.) box Hy-Vee dry small shell macaroni
1 (0.5-lb.) container Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces
1 Tbsp. Gustare Vita olive oil
2 cloves garlic, minced
12 oz. Hy-Vee EZ Peel frozen raw shrimp (51-60 ct.), thawed and shelled Hy-Vee salt and black pepper
1 (12.5-oz.) jar Gustare Vita Alfredo sauce
¼ cup Hy-Vee grated Parmesan cheese
1 cup Hy-Vee sweet grape tomatoes, halved
Lemon wedges, for serving
1. COOK pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain, reserving pasta water. Cover pasta and broccoli and keep warm.
2. HEAT oil in a 10-in. skillet over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add shrimp; sprinkle with salt and pepper. Cook for 5 minutes or until shrimp are opaque.
3. STIR in Alfredo sauce and ¼ cup Parmesan cheese. Add pasta-broccoli mixture and cherry tomatoes. Cook until mixture is heated through and tomatoes have softened. Thin sauce with reserved pasta water, if desired. Serve with lemon wedges.
Per serving: 630 calories, 21 g fat, 3 g saturated fat, 0 g trans fat, 180 mg cholesterol, 580 mg sodium, 54 g carbohydrates, 4 g fiber, 10 g sugar (0 g added sugar), 29 g protein. Daily Values: Vitamin D 0%, Calcium 15%, Iron 30%, Potassium 8%