Zesty Shrimp and Pasta

By DebCooks

A low-fat way to cook shrimp and pasta. Great for a quick weeknight dinner.

Ingredients

• 8 oz. linguine, uncooked
• 3/4 c Kraft Light House Italian Reduce Fat Dressing, divided
• 2 c fresh sliced mushrooms
• 1 small onion, thinly sliced
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 lb uncooked cleaned large shrimp
• 1 T chopped fresh parsley
• 1/4 c Parmesan cheese
• Note: You can substitute 1 large red pepper for the artichokes.

Preparation

Step 1

Cook pasta as directed on package.
Heat 1/2 c of the dressing in a large skillet on medium heat. Stir in the mushrooms, onions and artichokes. Cook 3 minutes or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley, stir. Cook 2 minutes or until shrimp are pink and vegetables are tender.
Drain pasta, return to the pot. Add the shrimp mixture and remaining 1/4 c dressing and toss lightly. Sprinkle with Parmesan cheese.