Low-Fat Zesty Shrimp and Pasta
8 oz. linguine
3/4 c. Light Italian Reduced Fat Dressing, divided
2 c. sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz) artichoke hearts, drained, quartered
1 lb uncooked cleaned large shrimp
1 Tbs. chopped fresh parsley
1/4 c. grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat 1/2 c. of the dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stiring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp are pink and veggies are tender; stiring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 c. dressing. Toss lightly. Sprinkle with cheese.
Jenni's variation: I omitted the onion (It gives this prego heartburn). I also used dried parsley, instead of fresh. I used frozen cocktail shrimp, instead of messing with uncooked and all the cleaning that is usually involved (shrimp veins, anyone?).
I simply dumped the frozen shrimp in with the boiling linguine during the last 3-5 minutes of cooking time. That was enough to heat them through before draining the whole pot of pasta and seafood and adding it to the sauce.