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Main dishes

30-Minute Lemon & Garlic Shrimp with Pasta

photo by:kraft
This easy 30-minute dish stars shrimp, pasta and a delicious lemon sauce. Good enough for company, easy enough for any weeknight.
10 min
30 min
6 servings, about 1-1/3 cups each

What You Need

lb.  penne pasta, uncooked
 RITZ Reduced Fat Crackers, crushed
Tbsp.  KRAFT Grated Parmesan Cheese
cup  KRAFT Lite Zesty Italian Dressing
cloves  garlic, minced
lb.  uncooked deveined peeled large shrimp
Tbsp.  lemon juice
can  (14 oz.) artichoke hearts, drained, quartered
cups  baby spinach leaves

Make It

COOK pasta as directed on package. Meanwhile, cook and stir cracker crumbs and cheese in large skillet on medium heat 2 min. or until lightly toasted. Remove from skillet; set aside. Add dressing and garlic to skillet; cook 2 min. Stir in shrimp and lemon juice; cook 3 to 5 min. or until shrimp turn pink, stirring occasionally.

DRAIN pasta, reserving 1/4 cup cooking water. Add artichokes, spinach and reserved cooking water to shrimp mixture; mix lightly. Add pasta; cook 1 min. or until spinach is wilted and artichokes are heated through, stirring frequently.

REMOVE 1 Tbsp. of the cracker crumb mixture; set aside. Stir remaining into pasta mixture; spoon onto platter. Sprinkle with reserved crumb mixture.

Kraft Kitchens Tips

Special Extra
Add 1/4 to 1/2 tsp. crushed red pepper with the spinach and artichokes.
Substitute 1 jar (7 oz.) roasted red peppers, drained and sliced, for the spinach.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
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