Monday, August 6, 2012

Easy Shrimp Pasta

This is one of the few recipes that I can make from memory.  I generally don't have that much confidence that I will remember all of the ingredients or will get all the measurements right in most cases, but I have made this so many times and with so many different variations, I am sure I cannot go wrong with it.  It is absolutely delicious, my family devours it, and it is a great way to use some of my abundant summer basil.  I should probably tell you that that the original recipe called for uncooked shrimp, marinated, and cooked for three minutes (or until no longer pink) at the beginning of the process.  Some may think this sacrilegious, however, in the interest of saving time and money (particularly money), I found that some slight alterations and some precooked salad shrimp from Costco worked just perfectly for my family.  (Plus, my kids seem to like the "little shrimp" better.)

Oops! I forgot to include the shredded Parmesan cheese in the picture.
  • 1 lb shrimp (I use frozen cooked salad shrimp)
  • 3/4 to 1 lb fettucini (I use 3/4 lb because I like my pasta to be saucier)
  • 1/2 cup plus 2 Tbsp Balsamic Vinaigrette salad dressing
  • 4 oz cream cheese, cubed
  • 1 can diced tomatoes (I have used fresh, but actually like the diced better in this recipe)
  • ~1/4 cup basil, chopped, plus some extra to garnish
  • Shredded Parmesan cheese
  1. Thaw shrimp (if necessary) and marinate in 1/2 cup dressing for 30 minutes in the refrigerator, covered.
  2. Cook pasta as instructed.
  3. While the pasta is cooking, heat tomatoes, 2 Tbs dressing, and basil (reserve some basil to garnish the dish when finished) for 2-3 minutes in a deep pan.  Add cream cheese and stir until melted.
  4. Remove shrimp from marinade with slotted spoon, add to skillet.  Heat just until warm.  (If you are using cooked shrimp like me, be careful not to heat them for too long.)
  5. Add pasta, mix carefully.  Top with remaining shredded basil and Parmesan cheese.

Difficulty: Very easy
Time: 30 minutes to marinate, less than 20 minutes to cook
Source: Heavily adapted from Kraft Food & Family magazine

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