Low Fat Zesty Shrimp Pasta

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photo by:kraft

Fat-free dressing and lots of vegetables make our shrimp and pasta a better-for-you version of a perennial favorite.

time

prep:

10 min

total:

25 min

servings

total:

6 servings

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What You Need

1/2

lb. linguine, uncooked

3/4

cup prepared GOOD SEASONS Zesty Italian Dressing Mix for Fat Free Dressing, divided

cups sliced fresh mushrooms

small onion, thinly sliced

can (14 oz.) artichoke hearts, drained, quartered

lb. uncooked large shrimp, peeled, deveined

Tbsp. chopped fresh parsley

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp turn pink and vegetables are tender, stirring occasionally.

DRAIN pasta; return to pan. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese.

Kraft Kitchens Tips

Variation

Prepare as directed, substituting scallops for the shrimp and 1 large red pepper, chopped, for the artichoke hearts.

Substitute

Prepare using KRAFT Lite House Italian Dressing.

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a cook

posted:1/29/2007

Very easy and tastes fantastic. I added baby bella mushrooms, and lots of them. Overall, a great meal, and the leftovers were just as good.

a cook

posted:1/25/2007

It wasn't zesty to us at all...although it did give me ideas for how I could prepare it the next time to make it more appealing to my family.

a cook

posted:1/25/2007

Fantastic! This recipe is easy & so good. I will be recommending it friends & family. It tastes very gourmet.

a cook

posted:1/12/2007

My picky husband loved this!!

bchrisi

posted:1/3/2007

Good flavor, better with a little more italian dressing. Recipe was very easy to prepare. My husband would have liked something other than mushrooms. I'll try broccoli instead next time.

kandcsmom1

posted:12/28/2006

I added sliced red peppers for color and added crunch. I thought the sauce looked a little thin, so I made a roux and added it at the end. Kids, 5 and 8, ate it all and now they like artichoke hearts. Would make again!

JBrand29

posted:12/6/2006

My family loved this recipe. I used thin spaghetti and followed the recipe exactly and it worked for me. My "not so hungry" son asked for seconds. I will definitely make this again.

hollsmv

posted:12/5/2006

Like other Kraft meals I’ve made, this was a good base recipe. I used dry wheat linguine noodles, substituted asparagus for the ‘shrooms, and added 2 cloves of fresh minced garlic. My sauce was a little soupy so I added a bit flour to thicken it up, which worked really well. With my changes, it tasted like something I’ve ordered at a fancy Italian restaurant! I’ll definitely be making this again!

medaroszel

posted:11/10/2006

my family enjoyed this recipe but would prefer it without the shrimp.

soxfan28

posted:11/9/2006

Very tasty!