My husband Brandon just adores shrimp and so it’s common for him to request it for our weekly meal plan or order a shrimp dish when out at a restaurant. Shrimp* is a wonderfully nutritious choice, so I am always more than happy to prepare it for him. Although I do not share quite the same enthusiasm (I mean I like shrimp but prefer other types of seafood), I am thrilled to share this recipe because it is just plain GOOD!
I discovered this recipe for Zesty Shrimp and Pasta a couple years ago when I was looking to surprise Brandon with a meal that was both quick and wholesome. This dish turned out to be a huge hit with both of us and has been a staple ever since. I know some of you may be apprehensive, the combination of artichokes and shrimp may not sound like something you are used to, but trust me, we both fell in love with this clever medley of flavors and the portions are generous!
I made a few substitutions/changes so the nutritional information is slightly altered from the Kraft version. The main change I made was using low-fat dressing instead of fat-free dressing. I make the version of GOOD SEASONS with less oil, but it is not fat free. So when the packet calls for 1/2 cup of olive oil, I use 1/4 cup oil and 1/4 cup of water.
I also used whole wheat linguine noodles for increased fiber and a bag of cocktail shrimp instead of uncooked shrimp. All we had to do was squeeze off the tail and toss it in the pan. I replaced the mushrooms that the original recipe calls for as well, because I like to add a little more color by tossing in broccoli and peas. Feel free to experiment with other vegetables as well. Green or red pepper and summer squash would probably be a great addition too!
I would like to highly recommend using freshly grated parmesan cheese instead of the Kraft parmesan. I realize this is an expensive item, but fresh parmesan will make the dish that much more savory. The blend of Italian seasonings marinates deep into all the various components and you finish feeling like you just left your favorite expensive seafood restaurant.
GOOD! Zesty Shrimp and Pasta
Adapted from Kraftrecipes.com
Makes 6 servings (~1 1/3 cups?? just estimating)
1 (9 oz) pack whole wheat linguine noodles (uncooked)
3/4 cup prepared GOOD SEASONS Italian Dressing Mix (version made with less oil), divided
*I do not use the Zesty GOOD SEASONS, just the regular
1 cup peas (frozen, thawed)
1 cup broccoli (frozen, thawed)
1/2 small onion, thinly sliced
1 can (14 oz) artichoke hearts, drained and quartered
1 lb large shrimp (21-30 count)
*We use the cocktail shrimp and it has always tasted great!
1 T chopped fresh parsley
1/4 cup freshly grated parmesan cheese
*We use fresh parmesan over KRAFT just because it gives it a richer flavor!
Directions:
Cook pasta as directed. Meanwhile, heat 1/2 the prepared dressing in large skillet on medium heat. Stir in onions and shrimp; cook 3 mins or until onions are tender, stirring occasionally. Add peas, broccoli, artichokes, and parsley; stir. Cook 2 mins or until peas, broccoli, and shrimp are heated through and tender, stirring occasionally. Drain pasta; return to pot. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese.
*I recalculated the nutritional information based on my alterations. This may be slightly inaccurate but I tried my best! It is at least close!! A few more calories and fat (healthy fat!!) and almost 6 more grams of fiber!!
Nutritional Profile (per serving): 309 Calories, 11.7 g fat (2.2 g sat., 1.1 g poly, 7.1 g mono), 48 mg cholesterol, 190 mg sodium, 321 mg potassium, 42.3 g carbohydrate, 8.8 g fiber, 14.8 g protein
*Shrimp is a great alternative to other meat proteins because it is low in calories and saturated fat. A 4 oz serving of shrimp contains about 24 grams of protein, 112 calories, and less than 1 gram of fat! Shrimp is also an excellent source of selenium , which has been shown to neutralize damage caused by harmful free radicals. It also contains Vitamin D and B12, iron, phosphorus, niacin, copper, zinc, and magnesium. Another healthy fact?? It is a good source of omega 3 fatty acids, which have been shown to help prevent cardiovascular disease. Try to consume shrimp or other fatty fish at least two times per week!
