Pasta Shrimp Toss

Pasta Shrimp Toss
75
7 Reviews
min
Prep Time
min
Total Time
6 servings

Ingredients

(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
(8 Ounces)
uncooked dried linguine or spaghetti
(1/4 cup)
@Land O Lakes® Butter
(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

Directions

  1. Cook linguine according to package directions. Drain. Set aside; keep warm.
  2. 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.
  3. Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.

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Recipe Comments and Reviews

Rating

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.

Rating

Very good recipe. Everyone loved it. Will add it to my recipe book to make again.

Rating

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!

Rating

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.

Rating

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!

Rating

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!

Rating

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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