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Marinara Shrimp and Vegetable Bowls

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By Betty Crocker Kitchens
Updated Aug 11, 2010
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Seafood dinner ready in 30 minutes! Enjoy these shrimp and vegetable bowl with flavor of marinara sauce sprinkled with basil.

Marinara Shrimp and Vegetable Bowls

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 package (7 ounces) vermicelli
  • 1 tablespoon olive or vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup red onion wedges
  • 1 medium zucchini, cut into 2x1/4-inch strips
  • 1 medium yellow summer squash, cut into 2x1/4-inch strips
  • 1/4 teaspoon salt
  • 1 pound uncooked peeled deveined medium or large shrimp, thawed if frozen
  • 1 cup marinara sauce
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

Instructions

  • Step 
    1
    Cook and drain vermicelli as directed on package. While vermicelli is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and onion in oil 2 to 3 minutes, stirring frequently, until onion is crisp-tender. Stir in zucchini, yellow squash and salt. Cook 2 to 3 minutes, stirring frequently, just until squash is tender; remove vegetables from skillet.
  • Step 
    2
    Add shrimp to skillet. Cook and stir 1 to 2 minutes or until shrimp are pink and firm. Meanwhile heat marinara sauce in 1-quart saucepan over medium heat until hot.
  • Step 
    3
    Divide vermicelli among 4 bowls; toss each serving with about 2 tablespoons marinara sauce. Top with vegetables and shrimp. Drizzle with remaining marinara sauce. Sprinkle with basil.

Nutrition

350 Calories
7g Total Fat
20g Protein
56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
65
Total Fat
7g
Saturated Fat
1g
Cholesterol
105mg
Sodium
580mg
Total Carbohydrate
56g
Dietary Fiber
4g
Protein
20g
% Daily Value*:
Vitamin C
18%
18%
Iron
26%
26%
Exchanges:
3 Starch; 2 Vegetable; 1 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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