Comida Kraft
Recipe Box

Quick Shrimp & Linguini

Quick Shrimp & Linguini is rated 4.298245614035087 out of 5 by 57.
Prep Time
10
min.
Total Time
25
min.
Servings

2 servings

Bacon, shrimp and sour cream make this a no-fail family pleaser. As one fan says, “This is quick and simple and tastes like you slaved forever.”

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
  • Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.
  • Add hot pasta; toss to coat.

Special Extra

Garnish with a sprig of fresh basil just before serving.

Substitute

Omit bacon. Prepare as directed, adding 1/2 cup chopped red peppers with the peas.

Food Facts

Shrimp come in a variety of sizes. The numbers on the package refer to the number of pieces per pound. Therefore, 16 to 20 ct. means 16 to 20 shrimp per pound.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 480
Total fat 15g
Saturated fat 3g
Cholesterol 230mg
Sodium 960mg
Carbohydrate 49g
Dietary fiber 5g
Sugars 52g
Protein 37g
% Daily Value
Vitamin A 40 %DV
Vitamin C 30 %DV
Calcium 15 %DV
Iron 40 %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 My wife and I made this on 2/28/09, with a few adjustments to the listed ingredients. My wife and I made this on 2/28/09, with a few adjustments to the listed ingredients. We basically used things we had on hand. So... Instead of extra-large shrimp, we used just large, frozen, already peeled and deveined and cooked. Instead of marinara sauce we used regular tomato sauce. Instead of linguine we used bucatini, which is sort of a fat or thick spaghetti. We had a little cooked in the fridge already, but we also cooked a little more. We couldn't quite understand why it needed to have been refrigerated because we added it to the heated shrimp and sauce mixture anyway, I also thought maybe it could use some garlic; therefore, before "cooking" the shrimp I sauted some jarred chopped garlic. It turned out very well, and we loved it. It was just the right amount for the two of us, and was quick and easy.
Date published: 2009-03-01
Rated 5 out of 5 by from I am a Canadian who has used Kraft Canada's web site extensively, finding wonderful recipes. I am a Canadian who has used Kraft Canada's web site extensively, finding wonderful recipes. I was curious what the U.S. site offered and found this wonderful, easy recipe. In fact, it was so good, it goes into my "Company's Coming" file. Following the suggestion of others, I kicked it up a knotch with some chile flakes and substituted chopped asparagus for the peas. I also used 2% milk instead of the cream. Absolutely a winner. Thanks so much, Kraft.
Date published: 2005-03-14
Rated 5 out of 5 by from I LOVED this recipe! I LOVED this recipe! It was delicious. I cooked the shrimp in olive oil and garlic and set them aside. I didn't want them to be rubbery so I added them to the pasta with the bacon at the very end. That is the only change I made to the recipe. I will be making this again very soon! YUMMY!!!!
Date published: 2007-01-15
Rated 5 out of 5 by from We love this recipe! We love this recipe! I did use more shrimp and bacon than called for, as my husband and son want more meat in their pasta. The sauce is very flavorful and this is the type of recipe that is very easy to customize to respective tastes. I make this regularly, now.
Date published: 2010-07-19
Rated 4 out of 5 by from Very good and easy. Very good and easy. I followed the magazine's healthy living tip and omitted the bacon and substituted milk for the cream. I did think it needed a little more spice/flavor, so next time I'll follow a reader's suggestion of adding red pepper flakes.
Date published: 2009-01-28
Rated 4 out of 5 by from This was quite good. This was quite good. I like a lot of sauce with my pasta, so while doubling the recipe to feed four, I increased the spaghetti sauce even more. I used dried linguine instead of fresh. Husband thought the sauce was delicious, and it was so simple.
Date published: 2008-08-08
Rated 4 out of 5 by from I would have liked to kick it up a notch, maybe next time, (there will be a next time) I'll put some... I would have liked to kick it up a notch, maybe next time, (there will be a next time) I'll put some crushed red pepper in the sauce. I also will not mix everything together, it was hard to dish out or the bowl once everything was mixed together.
Date published: 2005-03-05
Rated 4 out of 5 by from Very good! Very good! I substituted asparagus for the peas since I had some that needed to be used and it was great! The sauce is so simple, yet so delicious! I doubled the amount because I like to have leftovers. It was good the 2nd time around, too!
Date published: 2007-03-18
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