Shrimp and Pasta Supper Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 491
  • Fat:
  • 17 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 145 mg
  • Sodium:
  • 965 mg
  • Carbohydrate:
  • 59 g
  • Fiber:
  • 6 g
  • Protein:
  • 28 g


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Shrimp and Pasta Supper

Country Extra - try a FREE ISSUE today!

This skillet dish is so easy to make on those busy days, and it's delicious, too! I got the recipe at a covered-dish luncheon at my church. I liked it so much, I asked for the recipe, and I like to share it with others. Folks are surprised that it's so easy to make - but don't tell anyone!

SERVINGS: 4-6

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 12 ounces linguine
  • 1 pound fresh shrimp, peeled and deveined
  • 1 cup sliced celery
  • 3 tablespoons butter
  • 1 jar (28 ounces) chunky spaghetti sauce
  • Hot pepper sauce to taste
  • 1 cup frozen peas, thawed
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and celery in butter until shrimp turn pink. Stir in spaghetti and pepper sauces. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
    Drain linguine. Add linguine and peas to shrimp mixture; toss to coat. Sprinkle with parsley and cheese. Heat until the cheese is melted. Yield: 4-6 servings.


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