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Orange Shrimp and Mushroom Pasta (Lighter)

Prep time 5 mins
Cook time 15 mins
Yield 4 servings
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.

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli , prepared according to package directions
  • 1 tablespoon extra virgin olive oil
  • 12 ounces raw, medium shrimp , peeled and deveined
  • 1 cup sliced fresh mushrooms
  • 1 container (10 ounces) BUITONI Refrigerated Light Alfredo Sauce
  • 3/4 teaspoon grated orange or tangerine peel

Nutrition Information

  • calories 410
  • caloriesfromfat 130
  • fat 23 %
  • satfat 31 %
  • cholesterol 59 %
  • sodium 35 %
  • carbohydrate 12 %
  • fiber 6 %
  • sugars 4 g
  • protein 31 g
  • calcium 25 %
  • iron 15 %

How to Make It

  1. 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.

  2. PLACE pasta on serving platter; top with sauce. Season with ground black pepper.