Tangy grated orange peel adds a bright note to shrimp and mushrooms in this delightful pasta meal. Serve it with crusty French rolls and a cold glass of Perrier sparkling water.
HEAT oil in large, nonstick skillet. Add shrimp; cook, stirring occasionally, until pink. Remove from skillet. Add mushrooms; cook, stirring occasionally, until soft. Add sauce, orange peel and shrimp; cook, stirring frequently, until heated through.
PLACE pasta on serving platter; top with sauce. Season with ground black pepper.
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