You are here: Home » Recipes » Italian Shrimp and Pasta 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. PrintEmail You definitely need a loaf of French bread to dip into the sauce. Ingredients 2 tablespoons margarine or butter1/2 cup fat-free Italian dressing1 tablespoon minced garlic1/4 cup Worcestershire sauce1 teaspoon dried oregano1 teaspoon dried rosemary1 teaspoon dried thyme1/4 cup lemon juice1 teaspoon paprika2 pounds medium to large shrimp, peeled1 cup coarsely chopped tomatoes1 -- (16-ounce) package angel hair pasta1/2 cup chopped green onions, optional Instructions 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.