Shrimp and Leftover Pasta

Shrimp and Leftover Pasta

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  • Prep Time


  • Total Time


  • Servings



  • Leftover Pasta

  • Uncooked Shrimp (cleaned, deveined, tails removed)

  • Leftover or microwavable mixed vegetables

  • Sliced Mushrooms or canned stems & pieces with liquid

  • Olive oil

  • Margarine or butter

  • White wine

  • Chopped garlic

  • Crushed red pepper

  • Half and half (can substitute milk/butter 3:1 ratio)

  • Parmesan cheese

  • Corn starch

  • (No measurements given for ingredients as what you need will vary by the amount of leftover pasta. Season according to your personal taste. Use whatever combination of mixed vegetables you prefer. If you have leftover shrimp, you can substitute for uncooked. Just do a quick sauté to coat with seasonings and then remove from pan before adding half and half.)


Add olive oil, margarine or butter and white wine to hot skillet. When butter is melted, stir in garlic and red pepper. Add shrimp and cook on both sides (time will vary depending on size of shrimp. If using microwavable vegetables, do that while cooking the shrimp.) Remove shrimp from liquid when cooked. If using fresh mushrooms, add to pan, sauté and then remove. Add half and half to pan and keep stirring until it begins to warm. Add parmesan cheese, stirring until melted. Add a little corn starch to thicken. Keep cooking and stirring until mixture is bubbly. Add additional seasoning/cheese if needed. Add the vegetables, shrimp and fresh mushrooms to the sauce and stir together. Add pasta and stir, coating the pasta and mixing it with the other ingredients. Keep stirring while the pasta is heating. If using canned mushrooms, add after pasta is coated and heated. Keep cooking until heated through and mushroom liquid is incorporated into the mixture. Remove from heat and serve.


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