Shrimp and Pasta Supper Recipe

4.5 2
Shrimp and Pasta Supper Recipe
Shrimp and Pasta Supper Recipe photo by Taste of Home
Publisher Photo

Shrimp and Pasta Supper Recipe

Be the first to add a review
4.5 2
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 491 calories, 17g fat (8g saturated fat), 145mg cholesterol, 965mg sodium, 59g carbohydrate (12g sugars, 6g fiber), 28g protein.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp and Pasta Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review