Rating: 4 stars
55 Ratings
  • 5 star values: 25
  • 4 star values: 20
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

Nancy Hughes
Recipe by Cooking Light September 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

    Advertisement
  • Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

Nutrition Facts

365 calories; calories from fat 27%; fat 10.9g; saturated fat 5.9g; mono fat 2.7g; poly fat 0.8g; protein 27.4g; carbohydrates 38.1g; fiber 2.2g; cholesterol 194mg; iron 4.1mg; sodium 685mg; calcium 101mg.
Advertisement