Comida Kraft
Recipe Box

Low Fat Zesty Shrimp Pasta

Prep Time
Total Time

6 servings

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

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What You Need

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Make It

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  • 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.


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


Prepare using KRAFT Lite House Italian Dressing.


  • 6 servings

Healthy Living

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

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

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

Nutrition Bonus

This low-calorie, low-fat Italian main dish incorporates food from three food groups and can fit into a healthful eating plan.

Nutritional Information

Serving Size 6 servings
Calories 280
Total fat 3g
Saturated fat 1.5g
Cholesterol 155mg
Sodium 550mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 4g
Protein 26g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 15 %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 WOW! WOW!!This recipe was awesome!I really loved it!I accidentally got the Kraft Zetsy Italian Dressing when I was at the store and didin't realize it until I was just about to make.But I did every thing I was supposed to and it turned it great!I added some bell peppers too which was a good addition to it.I didnt put the artichokes because I didn't know how my family would suit it.My dad loved it and he's not a big pasta fan.After this I am going to make a lot more italian food from now on.Thanks Kraft!!
Date published: 2006-04-16
Rated 4 out of 5 by from This was very good however I did add alot of things to it like some veggies ie... This was very good however I did add alot of things to it like some veggies ie zucchini,tomatoes,scallions basically anything veggie that I had in my fridge at the time. I also added garlic, parsley, cracked black pepper, dash salt and Italian seasonings. I am a spice adict and I have to have it in all my food. I really however enjoyed this recipy. We have made it several times!! I would recommend it to someone else!
Date published: 2006-02-08
Rated 5 out of 5 by from Excellent and very delicious dish! Excellent and very delicious dish! I did not have artichoke hearts on heart so I used green and yellow bell peppers in it's place, and it added some colour and texture to the dish. I also added a couple tsps of hot pepper sauce to gave it a bit of kick 'cause the dressing is not all that zesty. For a low calorie dish it was not just healthy but very quick and simple to make. I will definitely try this dish again!
Date published: 2008-08-19
Rated 5 out of 5 by from I made this recipe as is except added a few fresh chopped up garlic cloves. I made this recipe as is except added a few fresh chopped up garlic cloves. Because so many people were saying it lacked flavor, I also squeezed half a lemon into the mixture as it was cooking in fry pan. I didn't want to add salt to bring out the flavors because the salad dressing already had salt in it. The lemon juice brougth out all the flavor and it was a fantastic dish that my whole family loved.
Date published: 2010-04-09
Rated 5 out of 5 by from Like other Kraft meals I’ve made, this was a good base recipe. 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!
Date published: 2006-12-05
Rated 5 out of 5 by from Super tasty, super fast, super easy, super healthful, super flexible. 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!
Date published: 2010-09-27
Rated 5 out of 5 by from This was amazing! This was amazing! We actually made a few changes, though, due to having different ingredients on hand: *Instead of the mushrooms, we use chopped red & yellow peppers (half a pepper of each color), Cilantro instead of parsley, Frozen, thawed shrimp instead of cooked, Salt & pepper instead of parm cheese...the peppers/artichokes/onions/shrimp combo was very flavorful & zesty!!
Date published: 2009-02-16
Rated 4 out of 5 by from Great Recipe. Great Recipe. Made it last night and my boyfriend raved about it. Only thing I did differently from the recipe was add some other vegetables (broccoli & carrots) to add a little flavor. I will definitely make this again. It was very easy although it did take me a little more than the 25 minutes it says it takes to prepar. Then again, I am pretty slow in the kitchen...
Date published: 2005-01-25
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