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Lemony Shrimp with Pasta

 Lemony Shrimp with Pasta
"I created this supper standout one day with just the items in my refrigerator at the time. The recipe will leave your mouth watering for more! My family craves this dish any time of year because it’s so delicious and light. Enjoy!" writes Cyndi McLaughlin in Pinon Pines, California.
5 ServingsPrep/Total Time: 25 min.


  • 1 package (9 ounces) refrigerated angel hair pasta
  • 1 cup butter, cubed
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 teaspoons minced garlic
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 1 package (2-1/4 ounces) slivered almonds, toasted
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons white wine or chicken broth
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup minced fresh Italian parsley
  • 1/2 cup shredded Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, heat butter over medium-high heat until melted. Add
  • mushrooms; cook and stir 2 minutes. Add garlic; cook 1 minute
  • longer. Add shrimp; cook and stir 5-7 minutes or until shrimp turn
  • pink.
  • Stir in tomatoes, almonds, feta cheese, wine, lemon juice, salt and
  • pepper; cook 3-5 minutes or until heated through. Stir in parsley.
  • Drain pasta; place in a serving dish. Top with shrimp mixture and

2 of 2

Lemony Shrimp with Pasta (continued)

Directions (continued)

  • cheese. Yield: 5 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Nutritional Facts: 1-1/2 cups equals 734 calories, 50 g fat (26 g saturated fat), 244 mg cholesterol, 1,470 mg sodium, 43 g carbohydrate, 7 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.