Shrimp and Pasta Supper Recipe

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

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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

  • 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

Directions

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.
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.

  • 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
  1. 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.
  2. 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.
Originally published as Shrimp and Pasta Supper in Country Extra May 1991, p47

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