Italian Shrimp and Pasta

Kitchen Tested
  • Yield 8 servings

This is a variation of barbecued shrimp, with peeled shrimp so it is not so messy to eat.

You definitely need a loaf of French bread to dip into the sauce.


2 tablespoons margarine or butter
1/2 cup fat-free Italian dressing
1 tablespoon minced garlic
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 cup lemon juice
1 teaspoon paprika
2 pounds medium to large shrimp, peeled
1 cup coarsely chopped tomatoes
1 -- (16-ounce) package angel hair pasta
1/2 cup chopped green onions, optional


  1. In a large skillet, melt the margarine and add the Italian dressing, garlic, Worcestershire sauce, oregano, rosemary, thyme, lemon juice, and paprika.  Bring to a boil over medium heat and add the shrimp and tomatoes, cooking until the shrimp are done, about 7 minutes.  Meanwhile, prepare the pasta according to the package directions, omitting any salt and oil.  Drain and toss the shrimp and sauce with the pasta.  Sprinkle with geen onions, if desired.



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