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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings

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

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