Lemony Shrimp with Pasta Recipe
Lemony Shrimp with Pasta Recipe photo by Taste of Home
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Lemony Shrimp with Pasta Recipe

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"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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/2 cups: 734 calories, 50g fat (26g saturated fat), 244mg cholesterol, 1470mg sodium, 43g carbohydrate (6g sugars, 7g fiber), 32g protein.


  1. 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.
  2. Stir in tomatoes, almonds, feta cheese, wine, lemon juice, salt and pepper; cook 3-5 minutes or until heated through. Stir in parsley.
  3. Drain pasta; place in a serving dish. Top with shrimp mixture and 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.
Originally published as Shrimp with Style in Simple & Delicious September/October 2006, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 User ID: 3741999 223852
Reviewed Mar. 30, 2015

"This made a nice quick dinner with just garlic bread on the side. I made it as written except for leaving out the mushrooms. The pasta was a little dry, but still very good."

scosier User ID: 4168953 144464
Reviewed Nov. 29, 2010

"Absolutely wonderful. I added green onions and red wine."

wendy6076 User ID: 1492725 143363
Reviewed Mar. 7, 2008

"I made this recipe on Valentine's Day this year and also two days ago for my mother's birthday. It is FANTASTIC!! Every bite is like a party in your mouth. I only had dried tomatoes in oil and used them. They tasted great in it. Thanks for the great recipe!!"

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