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Publix Simple Meals

Chipotle Shrimp With Pasta and Fruit Sorbet

Servings:
Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Preheat grill and begin to cook pasta - 5 minutes


-- Prepare sorbet and freeze - 5 minutes


-- Complete shrimp and pasta; serve - 15 minutes


Chipotle Shrimp With Pasta

Ingredients

8 ounces bowtie pasta

2 1/2 cups water

1 pound peeled/deveined shrimp (thawed, if frozen)

1 tablespoon cornstarch

large zip-top bag

1/4 cup chipotle marinade

4 ounces fresh gourmet mushroom blend

1/2 cup pre-diced fresh tomatoes

1/3 cup pre-sliced green onions

2 tablespoons butter

1/2 teaspoon seasoned salt

Steps

1. Preheat 2-sided tabletop grill. Place pasta and water in large saucepan. Cover and bring to boil on medium-high. Remove lid and cook 6-8 minutes, stirring often, or until most of water is absorbed.

2. Place shrimp and cornstarch in large zip-top bag. Seal bag and shake to coat shrimp. Add marinade to bag, seal tightly, and knead to coat; set aside.

3. Stir remaining ingredients gently into pasta. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally, or until thoroughly heated.

4. Place shrimp on grill and close lid (wash hands). Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.

Fruit Sorbet

Ingredients

1 (20-ounce) package frozen mixed fruit (contains peaches, melon, strawberries and grapes)

1 cup lemon lime soda

1/4 cup sugar

Steps

1. Process fruit in food processor, pulsing 15-20 times, or until fruit is chunky.

2. Add remaining ingredients and process 1-2 minutes or until smooth. Chill in freezer until ready to serve.

Aprons Advice

Treat yourself by replacing part, or even all, of the shrimp with lobster!

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Chipotle Shrimp With Pasta

CALORIES (per 1/4 recipe) 510kcal; FAT 8g; CHOL 185mg; SODIUM 780mg; CARB 65g; FIBER 9g; PROTEIN 38g;VIT A 15%; VIT C 10%; CALC 8%; IRON 50%

Fruit Sorbet

CALORIES (per 1/4 recipe) 130kcal; FAT 0g; CHOL 0mg;SODIUM 5mg; CARB 34g; FIBER 2g; PROTEIN 1g;VIT A 15%; VIT C 120%; CALC 0%; IRON 4%