Low Fat Zesty Shrimp and Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini. Ingredients:
9 ounces pasta, cooked according to package directions |
1 lb large shrimp, cleaned and deveined |
3/4 cup low-fat italian salad dressing, divided |
2 cups cremini mushrooms, sliced |
1 small onion, thinly sliced |
1 (14 ounce) can artichoke hearts, drained, cut into halves |
1 tablespoon fresh parsley, chopped, plus more for garnish |
1/4 cup parmesan cheese, grated |
Directions:
1. In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
2. Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
3. Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
4. Sprinkle with cheese and parsley.
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