Main dishes

Low-Fat Zesty Shrimp and Pasta

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kraft

Slip some seafood into your healthy eating plan—along with artichokes, mushrooms, parsley and Parmesan infused with a zesty fat-free dressing.

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 cleaned large shrimp

Tbsp. chopped fresh parsley

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK pasta 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 are pink and vegetables are tender, stirring occasionally.

DRAIN pasta; return to pot. 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 Light House Italian Dressing.

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Ashk10

posted:2/3/2012

Simple and Quick. Delish

monty1964

posted:8/11/2011

One of our favorites! I'm making it again tonight.

itsmejr

posted:6/15/2011

I love this. I put left over asparagus in it instead of the artichokes. Used kraft fat free italian dressing. Very good.

Susie7058

posted:6/1/2011

My husband is very picky when it comes to pasta dishes, he really enjoyed this recipe.

sprtychick10

posted:1/18/2011

very tasty and super easy to make. I can't wait to make this again

valcatraz

posted:1/12/2011

This recipe was good, but not great. I followed it to a T, except I also added a large clove of garlic, a pinch of red pepper flakes, and 2 TBS capers. Yet, it still lacked something. I would make this again, but I would suggest adding maybe another 1/4 cup dressing.

judy2blueeyes

posted:10/9/2010

This was good! Took suggestions to add 1 can of sliced olives and some cut up grape tomatoes. Also, the mixture was too soupy for me so when the food was all cooked, I removed the solids and reduced the sauce. I then added the parmesan cheese to the sauce mixture. Didn't need the final 1/4 cup of dressing the recipe suggests.

suzy-g

posted:9/27/2010

Super tasty, super fast, super easy, super healthful, super flexible. What more could you ask?? Made it last night for the first time -- for company -- and it got two-thumbs up from everyone. My only changes were bottled Fat Free Kraft Zesty Italian Dressing (rather than the package mix) and a small can of black olives. Can't wait to try it again with other veggies. A total keeper!

a cook

posted:9/26/2010

I love shrimp and pasta and this combo really hits the spot. Very tasty!

a cook

posted:8/25/2010

I tried this with the scallops and was surprised that the recipe received such rave reviews. It was so-so. A bit bland, and I had a lot of dishes to do when I was done! My husband wasn't thrilled by it either. I don't think we'll be making it again.