Comida Kraft
Recipe Box

Easy Shrimp Pasta

Easy Shrimp Pasta is rated 4.2631578947368425 out of 5 by 76.
Prep Time
20
min.
Total Time
46
min.
Servings

6 servings

This quick-to-table pasta is chock-full of flavor thanks to shrimp and fresh tomatoes and basil.

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What You Need

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Make It

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  • Pour dressing over shrimp in bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
  • Add tomatoes and 1/2 the basil to same skillet; cook and stir 3 min. Stir in cream cheese until blended. Add shrimp; cook until heated through, stirring occasionally.
  • Place hot fettuccine on large serving platter; top with shrimp mixture. Sprinkle with remaining chopped basil and shredded cheese.
* Made with quality cheeses crafted in the USA.

Make it Easy

Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained, for the chopped fresh tomatoes.

Substitute

Use 1 lb. frozen uncooked cleaned medium shrimp, thawed, if desired.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

Shrimp is tossed with pasta and a creamy tomato sauce that will make this low-calorie, low-fat meal a hit with your family.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 390
Total fat 10g
Saturated fat 5g
Cholesterol 175mg
Sodium 320mg
Carbohydrate 48g
Dietary fiber 3g
Sugars 6g
Protein 27g
% Daily Value
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this tonight and it was a hit, literally! I made this tonight and it was a hit, literally!!! It has a Great taste and easy to make and add or omitt certian items and it still have a delicious taste!!! My mother loved it, I loved it and so did my son-to-be ( he's kicking in my stomach happily !!!). Tip: if you don't have cream cheese you can use a mix between milk, carnation milk and your favorite cheese and simmer to taste.
Date published: 2006-02-15
Rated 3 out of 5 by from Sauce was more like paste rather than sauce. Sauce was more like paste rather than sauce. It could have used some butter to make it more creamy and saucey. Also the "sauce" turned more of a brown color becuase of the marinade on the shirmp so that made the display a bit depressing. But it wasnt a bad taste. If I could figure out how to make the sauce more saucey and less like paste I would like to make it again.
Date published: 2006-08-15
Rated 3 out of 5 by from 3 starts for me having to fix a few things. 3 starts for me having to fix a few things. added a clove of garlic, onions, salt, pepper to shrimp marinade, another clove, salt, pepper (to taste), about 1/2 cup milk (to half recipe) to the sauce. in my opinion, all these recipes tend to be kinda bland. really good for ideas but would not follow it verbatim and expect greatness, but that's just my opinion...
Date published: 2009-06-12
Rated 3 out of 5 by from this ws good but not great . this ws good but not great . i made this for me and my mom and she really enjoyed it . but i ifelt that it needed a lil more spice to it so i added a lil more . and the sauce was a lil to thick so i added a lil milk but over all it was really tasty
Date published: 2007-03-16
Rated 4 out of 5 by from I use canned no salt added diced tomatoes, throw in a couple cloves of garlic and the roasted red... I use canned no salt added diced tomatoes, throw in a couple cloves of garlic and the roasted red pepper philly. If I want it a bit creamier, I use more cream cheese. I have also used too much cream cheese and then thinned it with a splash of white wine.... all in all a pretty tasty recipe.
Date published: 2010-03-07
Rated 4 out of 5 by from To: A Cook... To: A Cook... you might have used Roma tomatos or drained off the liquid from whatever you used. If you reservered all the liquid or used the canned tomatos, you should have enough to smooth out the cream cheese. I also put a little oven roasted garlic in with the sauce.. very nice touch!
Date published: 2006-01-17
Rated 4 out of 5 by from It was a good recipe, but only after I doubled the cream cheese. It was a good recipe, but only after I doubled the cream cheese. I use a whole 8oz brick, a can of diced tomatoes, and pre-cooked frozen shrimp that I tossed with the balsamic. Without the extra cheese, there wasn't much sauce for the noodles. I also decreased the noodles to only 8oz.
Date published: 2006-03-08
Rated 5 out of 5 by from By accident, I didn't follow directions. By accident, I didn't follow directions. I marinated the shrimp overnight (was busy). I used a can of crushed tomatoes (grabbed the wrong can). I love basil, used more than in the recipe. Turned out great! One thing missing - a vegetable. Next time I'll add asparagus.
Date published: 2006-09-03
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