Shrimp and pasta? Yes and yes. We tossed them with a creamy blend of Dijon mustard, tangy dressing and fresh dill to make this easy meal.
What You Need
Original recipe yields 4 servings
1/2 lb. linguine, uncooked
1 Tbsp. olive oil
1 onion, chopped
3 Tbsp. MIRACLE WHIP Dressing
1 Tbsp. GREY POUPON Dijon Mustard
3/4 lb. uncooked small shrimp, peeled, deveined
2 tomatoes, chopped
1/4 cup chopped fresh dill
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in dressing and mustard. Add shrimp; stir until evenly coated. Cook 5 min. or until shrimp turn pink, stirring frequently. Add tomatoes and dill; cook and stir 1 to 2 min. or until heated through.
Drain pasta. Serve topped with shrimp mixture.
If preparing with frozen shrimp, thaw the shrimp before using as directed.
Substitute 2 cups hot cooked long-grain brown rice for the cooked pasta.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 3g
* 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.