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Shrimp Veggie Spaghetti

Looking for a little taste of Italy? Try this guilt free recipe at your next pasta night. It’s simple and easy to make. This recipe is great for the whole family, I mean even my 9 month old son was loving his mini pasta bowl... hee hee! This is also great if you are looking for a new way to mix up your daily carbohydrates intake. So remove your usual potatoes and rice from your meal preps and substitute in some veggie noodles!

The best part of this meal is that it only takes a few ingredients to make!


Tailless Shrimp

Fresh Spinach

Preggo Light Homestyle Alfredo Sauce

Barilla Veggie Spaghetti

Olive Oil


Thaw out shrimp and rinse to clean then set aside

Boil at least 4 quarts of water in a large pot, then add noodles

Stir noodles often until tender or as directed on package, taste pasta to determine preferred texture

Drain noodles and rinse with cold water to cool

Add 2 Tbsps. of olive oil to noodles then cover and set aside

Cook shrimp on stovetop, stir frequently until fully cooked and shrimp looks pink

Season to taste (*I use garlic powder, onion powder, crushed black pepper, red pepper, and herb seasonings)

Add Spinach, stir frequently with shrimp until desired tenderness

Add Alfredo Sauce to pan, mix ingredients together until sauce mixture begins to boil

Add sauce mixture to pot of noodles, mix together until well blended

Serve with garlic bread (Optional)


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