Shrimp & Pasta Primavera

This is a weeknight rescue meal. Frozen pasta and vegetables in cheese sauce, frozen shrimp cooked right in the microwave, and a quick stir with sour cream and dill to tie it all together. Start to finish in about 20 minutes.

The microwave does all the work here. The pasta cooks in the casserole dish while the shrimp steam in a separate covered measuring cup. Once the shrimp turn pink, everything gets combined with a dollop of sour cream that melts into the warm cheese sauce and makes it creamy.

Dill adds a fresh, herby brightness that lifts the whole dish beyond basic frozen-food territory.

Kitchen Tips

• Stir the shrimp halfway through microwaving so they cook evenly. Shrimp at the edges cook faster than those in the center.
• Don’t overcook the shrimp. They’re done as soon as they turn pink and curl into a loose C shape. Overcooked shrimp get rubbery fast.
• Add the sour cream after cooking, not during. Microwaving sour cream can cause it to separate and turn grainy.
• Use vented plastic wrap or a loose-fitting lid to let steam escape. A sealed container builds too much pressure.

Variations

• Swap dill for dried basil or Italian seasoning for a more Mediterranean flavor.
• Add frozen peas or broccoli florets to the pasta for extra vegetables.
• Squeeze fresh lemon juice over the finished dish for a bright, citrusy kick.