Italian Shrimp Pasta


Craving a fancy night out at your local Italian restaurant? Create this yummy pasta dish at home, and save money and calories! 4 simple steps and you can be enjoying this filling dish with your family in as little as 30 minutes. With unlimited left over possibilities, this dish is sure to be a winner.

Clever uses for leftovers-

  • Makes a great addition to a side salad for lunch the next day.
  • Pair with a vegetarian main dish for a lively side of carbohydrates.
  • Perfect dish to bring to a potluck!



  • 1 pound whole wheat linguini or angel hair pasta noodles
  • 3 tablespoons olive oil, divided
  • 1 pound frozen, peeled and deveined shrimp (any size) thawed
  • ½ of a 0.6-ounce packet dry Italian dressing mix
  • 8 ounces fresh mushrooms (any type), sliced
  • 2 cups fresh spinach

Olive OIl


  • Prepare pasta according to package instructions and drain
  • Heat 1 tablespoon olive oil in a large skillet, add the shrimp and Italian dressing mix. Sauté for 1 minute.
  • Add the mushrooms and spinach to the skillet and continue cooking until the shrimp is cooked through and has turned pink, mushrooms are tender and spinach is wilted.
  • Pour shrimp mixture into pasta. Add remaining olive oil and stir to combine.

Note- If pasta is too dry, add another tablespoon of olive oil.
**The additional oil will add calories from unsaturated fat.

Prep time: 10 minutes
Cook time: 20 minutes
Makes 8 Servings
Serving Size: 1\8 of pasta dish
Cost per recipe: $15.54
Cost per serving: $1.94

Nutritional Facts per serving: 310 Calories; 7g total trans fat; 1g saturated fat; 0g trans fat; 70 mg cholesterol; 510 mg sodium; 45g carbohydrate; 5 g fiber; 3g sugar; 16gprotein; 6% daily value of vitamin A; 2% Daily Value of vitamin C; 6% daily value of calcium;10% daily value of iron.

Source: Laura White-Brown, former Area Nutrition Agent for Kentucky Nutrition Education Program, University of Kentucky Cooperative Extension Service.