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Pasta with Shrimp & Basil

 Pasta with Shrimp & Basil
Purchasing precooked shrimp, bagged spinach and shredded cheeses from your local grocery store is a huge time-saver when you need to make this delicious pasta medley in a hurry. —Nadine Mesch, Mount Healthy, Ohio
6 ServingsPrep/Total Time: 25 min.


  • 3 cups uncooked bow tie pasta
  • 2 cups sliced fresh mushrooms
  • 1/3 cup butter, cubed
  • 1/2 cup heavy whipping cream
  • 3/4 pound peeled and deveined cooked medium shrimp
  • 1 cup fresh baby spinach
  • 1/2 cup pine nuts, toasted
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons minced fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large saucepan, cook pasta according to package directions.
  • Meanwhile, in a large skillet, saute mushrooms in butter until
  • tender. Stir in cream. Bring to a boil over medium heat. Reduce
  • heat; simmer, uncovered, for 2 minutes.
  • Stir in the shrimp, spinach, pine nuts, cheeses, basil, salt and
  • pepper; cook for 1-2 minutes or until spinach is wilted. Drain
  • pasta; add to shrimp mixture and toss to coat. Yield: 6 servings.
Nutritional Facts: 1 cup equals 454 calories, 27 g fat (14 g saturated fat), 147 mg cholesterol, 331 mg sodium,

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Pasta with Shrimp & Basil (continued)

Nutritional Facts: 31 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.