It's always a good time when there are shrimp and pasta in the skillet. This recipe spices up the fun with Mexican chorizo and crushed red pepper.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Zesty Italian Dressing, divided
1 cup chopped onion s
7-1/2 oz. (1/2 of 15-oz. pkg) Mexican chorizo, sliced into 1-inch pieces
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 tsp. crushed red pepper
4 plum tomatoes, chopped
1 cup chicken broth
1 lb. uncooked shrimp, peeled, deveined
8 oz. spaghetti, uncooked
1 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley
Add To Shopping List
Let's Make It
Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add onions and chorizo; cook 10 min. to brown chorizo, stirring occasionally. Add remaining 3 Tbsp. dressing, artichokes and red pepper; bring to boil. Reduce heat to low; simmer 7 to 10 min. or until chorizo is cooked through.
Add tomatoes, chicken broth and shrimp; cover. Cook 5 to 8 min. or until shrimp is pink and vegetables are heated through.
Meanwhile, cook pasta as directed on package; drain. Toss pasta with meat mixture and cheese; sprinkle with parsley. Serve immediately.
Try adding other vegetables such as sliced green or red bell peppers and sliced black olives.
Substitute with your favorite pasta or whole wheat pasta.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.