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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Katydidit06

posted:4/30/2005

Dreamfield's makes a pasta that has only 5 grams of carb per serving, which if used in this recipe, would make it a great choice for low-carber's or diabetics.

arin1977

posted:4/27/2005

I am used to spices and making everything for my husband and I homemade, if possible. I made it originally like the recipe had said, but used Kraft Italian Ceasar fat free dressing instead of the other dressing. It did not have enough flavor for me, so besides the parsley, I added oregano, basil, cilantro, and garlic. Since I like my food extra spicy, I added red pepper flakes and what's more, cayenne pepper! I also diced two roma tomatoes to add color and flavor. Since I am trying to keep my figure slim, I used Spaghetti Squash instead of the pasta. That is a good substitute if you are watching your figure, since it has pretty much the same texture and form. I used some fresh parmesan and some fresh romano cheese that I grated over top. Since I am from WI originally, it was nice to save calories (from not using pasta) for more CHEESE!!!! I enjoyed the idea of this recipe, and it is pretty simple to make! My husband is somewhat picky and he said it was really good!

a cook

posted:4/27/2005

This recipe turned out soo good. My kiddos enjoyed it. I substitued the artichoke hearts with zucchini, a tip from Calli05. Thanks for that. Would definitely make this again. I am in search of new recipes for dinner and this definitely made it !!

Calli05

posted:4/19/2005

I think this dish is wonderful. I buy a garlic herb shrimp frozen and use that, also I add more veggies such as tomatoes, zuchini in place of the artichokes, which can make the dish more family friendly! Bon Apetite!

Jodi383

posted:4/5/2005

This recipe is awesome. I have made it over and over again and I'm never disappointed. I leave out the artichokes because I don't care for them in general, and the end product is still delicious, leftovers are too!

Betteboop_1953

posted:3/20/2005

I am always looking for great tasting low fat meals, and this was one of them! Excellent. My husband and I both loved it. The flavor is great. My grocery store did not have the Good Seasons Fat Free Dressing mix called for in recipe, so I substituted Kraft Fat Free Zesty Italian, and it turned out excellent!

shanenas

posted:3/17/2005

This is very quick and easy.

Leaavon

posted:3/16/2005

I didn't leave out the artichoke hearts and it was delicious!!!

msmssy79

posted:3/14/2005

This recipe was pretty good I did leave the artichoke hearts out and I added a clove of fresh garlic to it.

sparky95

posted:3/11/2005

I left out the artichoke hearts...