|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 77g||28%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This shrimp and pasta bake is topped off with lots of melty mozzarella cheese. The shrimp is sauteed with vegetables and then baked with green onions, tomatoes, and peas and then baked with the cooked linguine or spaghetti.
- 8 ounces linguine (or spaghetti)
- 1 to 1 1/2 pounds shrimp
- 3 cloves garlic (minced)
- 1 teaspoon basil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- Optional: 2 to 3 tablespoons white wine (or sherry)
- 1 can/14 1/2 ounces tomatoes (diced)
- 1/4 cup green onions (sliced)
- 1 cup peas (frozen)
- salt to taste (kosher)
- black pepper to taste
- 6 to 8 ounces linguine (cooked and drained)
- 1 to 1 1/2 cups mozzarella cheese (shredded)
- Optional: freshly grated Parmesan cheese
Fill a large saucepan with about 2 quarts of water. Add about 1 1/2 teaspoons of salt and place the pan over high heat. Bring the water to a boil and add the pasta. Cook the pasta following the package directions for al dente pasta.
Peel and devein the shrimp.* In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking.
Cook linguine in boiling salted water following the package directions.
Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half the tomatoes into the baking dish; top with linguine.
Heat oven to 350 F.
In the same pot that you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remaining tomatoes; cook for 1 to 2 minutes.
Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.
Bake for 20 minutes.
Serve with freshly grated Parmesan cheese, if desired.
*Peel the shrimp and run the tip of a small, sharp knife down the back of the shrimp. Pull the dark vein out or scrape it out with the tip of the knife.
"I like to try new recipes, but seldom repeat them unless they are exceptional. This recipe has been repeated many times and is a standard in our house. Anytime I am looking for another way to cook shrimp, I end up turning to this. Generally, I have all of the ingredients on hand and it is easy and very tasty. At first, I didn't think I would care for the combination but was pleasantly surprised. Also, it does not include a lot of high-calorie ingredients and can be done with whole wheat pasta." — Robin
"I doubled the garlic, basil, and green onions and omitted the peas. This was really good and simple and it made a LOT. Make sure to use a large can 28 oz of the diced tomatoes." — Joni
"I made this for my family, and we all have different tastes. So, it's rare when we all like one meal. I will definitely be making this again. I used snow peas instead of regular peas and felt this added a nice element for anyone wanting to try something different. Excellent Recipe!" — Greg
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