Pasta Shrimp Toss

Pasta Shrimp Toss

Shrimp pasta recipe that tastes equally good with chicken or scallops. Quick, versatile, gourmet!

20 min. prep time
6 servings
757 Ratings


8 ounces uncooked dried linguine or spaghetti
1/2 cup chopped onion or shallots
12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
5 to 6 (2 cups) Roma tomatoes, cubed 1/2-inch
1 tablespoon chopped fresh basil leaves
1/2 cup freshly shredded Parmesan cheese


Cook linguine according to package directions. Drain. Set aside; keep warm.

Meanwhile, melt butter in 10-skillet until sizzling; add onion, shrimp, bell pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turns pink (6 to 7 minutes). Stir in tomatoes and basil.

Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.

Nutrition Facts (1 serving)

Calories: 350

Fat: 16g

Cholesterol: 110mg

Sodium: 700mg

Carbohydrates: 35g

Dietary Fiber: 3g

Protein: 17g

Recipe #11371©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe has the perfect balance of ingredients for taste and texture! The best part is that it doesn't take a long time to prepare this delicious meal.
Very good recipe. Everyone loved it. Will add it to my recipe book to make again.
The kids and I loved this one. My kids are 13, 8, and 11 mos. ALL ate it well... though obviously cut up very small for the baby.

We made a few changes because we didn't have the perfect ingredients on hand. It made a great "catch all" dish catching our little bits of leftover veggies in the fridge/freezer. We used:
* scallops
* olive oil instead of butter, I used 2/3 of the amount of butter listed, but would perhaps cut that to 1/2 next time. It didn't need all of the oil.
* half the peppers and tomatoes--we used red bell pepper, two small regular tomatoes & added some veggies we had on hand sliced baby portabellas & a little brocolli
* onion powder for the onion
* "poor man's parmesan" homemade breadcrumbs fried in olive oil and heavily seasoned to replace the parmesan--but we even forgot this at first and it was delicious without.
* Oh, one last thing, the linguine noodles were rice noodles. This was great for fructose intolerant people who can't do wheat or onions.

Good luck!
I used sea scallops instead of shrimp. I doubled the recipe, but tripled the peppers, adding 1 cup each green pepper, orange pepper and yellow peppers. Everyone liked it alot. A keeper.
We made it twice and put it in a big pot for a party. Everyone loved it. And, we even forgot the parmesan cheese. This is D-lisch!
This is an excellent recipe and fast to make . I often buy the white sauce in a jar to make it really fast in a hurry,but looks like you were in the kitchen for hours preparing it. We have it at least once a month.It's one of my husbands favorites!
Delicious! Loved it. I am so glad I have left overs cause I want to eat it again later. I did not feel heavy and tired after eating this. Usually pasta with cream sauces leave me zonked but this one didn't do that. Yummo!

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