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Shrimp and Pasta Supper Recipe

Photo by: Taste of Home

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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!

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4-6 Servings
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.

Nutrition Facts: 1 serving (1 each) equals 491 calories, 17 g fat (8 g saturated fat), 145 mg cholesterol, 965 mg sodium, 59 g carbohydrate, 6 g fiber, 28 g protein.

Shrimp and Pasta Supper published in Country Extra May 1991, p47