Comida Kraft
Recipe Box

Easy Shrimp Pasta for Two

Easy Shrimp Pasta for Two is rated 4.2615384615384615 out of 5 by 195.
Prep Time
25
min.
Total Time
45
min.
Servings

2 servings, 1-3/4 cups each

This shrimp pasta for two is perfect for sharing. With fresh tomatoes and basil, it's an easy and tasty weeknight option.

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What You Need

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Make It

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  • Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
  • Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
  • Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
  • Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.

Substitute

Prepare using thawed frozen cleaned shrimp.

Note

For a thinner sauce, stir small amount of milk into sauce along with the shrimp.

Servings

  • 2 servings, 1-3/4 cups each

Nutritional Information

Serving Size 2 servings, 1-3/4 cups each
AMOUNT PER SERVING
Calories 490
Total fat 18g
Saturated fat 8g
Cholesterol 230mg
Sodium 1210mg
Carbohydrate 49g
Dietary fiber 3g
Sugars 6g
Protein 32g
% Daily Value
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 15 %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 love this recipe, it's tasty, quick and filling. I love this recipe, it's tasty, quick and filling. Since I make it for one person, I alter the amounts accordingly. However, for ease of cooking, while boiling the pasta, I melt cream cheese with the italian dressing, basil (usually dried), crushed red pepper and tomatoes in the microwave. Towards the end of the pasta cook time, I add the frozen cooked shrimp to thaw. Then, I drain this, add the microwaved sauce and toss. Doing it this way ensures it's very saucy. The flavors are amazing. You can also use sun-dried tomatoes for a totally different, amazing dish.
Date published: 2007-04-17
Rated 3 out of 5 by from I made this recipe with what I already had in the house. I made this recipe with what I already had in the house. I substituted chicken for the shrimp, and I didn't have any of the dressing that the recipe called for so I used Zesty Italian instead. I also read some of the previous comments and added some sliced onion and crushed garlic to the marinade to add flavor. I then dumped it all into the pan and cooked the chicken with the onions and garlic. I used dried basil in the cream cheese sauce and added minced garlic, salt, pepper, and some milk. Before I put the chicken back in I removed the crushed garlic but left the onion in. I don't know if I ended up tweaking the recipe too much, but the results were just okay. I would make it again if I needed a quick meal, but it wasn't my favorite.
Date published: 2008-12-31
Rated 5 out of 5 by from I added a handful of snow peas for a bit of color. I added a handful of snow peas for a bit of color. Delicious.
Date published: 2011-11-24
Rated 5 out of 5 by from I thought this was very easy to make and good. I thought this was very easy to make and good. The only thing was I like my sauce not watery and I added milk and it was too watery so I had to add corn starch to make it thicker. But, it was really good and so easy to make. I also added more marinade than the recipe called for because it didn't seem like enough and I had a bit more than a pound of shrimp. I also think next time I would use more ingredients because it was barely enough for the 2 of us but it did work. But than other than that it was awesome!!!!!!
Date published: 2007-04-26
Rated 1 out of 5 by from Bleh - I was really disappointed with this. Bleh - I was really disappointed with this. I made this for my boyfriend last night for Valenitne's Day and it was not very good. I even took the recommendations and added a little more. I used italian dressing and old bay to season the shrimp and sauteed them in garlic, olive oil, and onions, which was the only good part of the dish. I added milk to the cream cheese sauce, but it still wasn't much of a sauce. It was just gross, and I absolutely LOVe cream cheese. Would not make this again.
Date published: 2008-02-15
Rated 4 out of 5 by from This recipe was pretty good, I would most likely make it again. This recipe was pretty good, I would most likely make it again. I added a little bit more cream cheese and a splash of milk to make more sauce. A little too much basil for my taste so next time I will probably cut back on the basil a bit. Very easy to make, no problems at all. I also used spaghetti noodles instead of fettucine and served it with cheesy garlic bread. It was a great anniversary dinner and we look forward to eating it again.
Date published: 2009-04-02
Rated 5 out of 5 by from I couldn't believe that 4 oz of pasta would be enough, but it was actually the perfect amount! I couldn't believe that 4 oz of pasta would be enough, but it was actually the perfect amount! I substituted dried basil, but I'd definitely use fresh next time. I also added a splash of milk to make it a bit "saucier" - skim worked just fine. I did have to salt & pepper the shrimp mixture - it seems most of these Kraft recipes leave out that very important step! I also sprinkled on a little red pepper flake for spice.
Date published: 2008-01-17
Rated 5 out of 5 by from This recipe was great! This recipe was great! I did change it up a bit because I am not a fan of bland food. I put about 3/4 cup of the dressing and an entire 8 oz pack of cream cheese. I also added dried basil versus fresh for extra spice and a couple cloves of garlic. I tossed the pasta with the sauce when it was done. The seasoning was perfect! Not overwhelming but strong. Next time I will use shrimp with the tail off though.
Date published: 2009-01-12
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