Pasta Shrimp Toss
6
servings
20 min
PREP TIME
30 min
TOTAL TIME

Ingredients

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

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

Nutrition

350Calories
16Fat (mg)
110Cholesterol (mg)
700Sodium (mg)
35Carbohydrates (g)
3Dietary Fiber
17Protein (g)

Reviews

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  April 25, 2010

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.

— says Janelle
Helpful?
  November 10, 2009

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

— says Kelly
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  October 28, 2009

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!

— says Corin
Helpful?
  August 16, 2009

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.

— says Paula
Helpful?
  December 17, 2008

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!

— says Shelley
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