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Shrimp and Pasta Supper

 Shrimp and Pasta Supper
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!
4-6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Shrimp and Pasta Supper (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.