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!
Recommended: 50 Pasta Recipes from Around the World
VERIFIED BY Taste of Home Test Kitchen
- 3 tablespoons butter or margarine
- 1 pound fresh shrimp, peeled and deveined
- 1 cup diagonally sliced celery
- 1 jar (28 ounces) chunky spaghetti sauce
- Hot pepper sauce to taste
- 12 ounces dried linguine, cooked and well drained
- 1 cup frozen peas, defrosted
- 1 tablespoon finely chopped fresh parsley
- 1 cup (4 ounces) shredded mozzarella cheese
- In a large skillet, melt butter over medium heat. Saute shrimp and celery until shrimp turns pink. Stir in the spaghetti sauce and hot pepper sauce. Simmer, covered, 15 minutes. Add linguine and peas; toss well. Top with parsley and cheese. Heat until the cheese melts. Serve immediately. Yield: 4-6 servings.
Originally published as Shrimp and Pasta Supper in Country Extra May 1991, p47