Shrimp and Ziti Pasta

Kitchen Tested
  • Yield 6 to 8 servings

This pasta has a creamy sauce but, happily, no cream.


1 (16-ounce) package ziti pasta
3 ounces Canadian bacon, chopped
2 pounds medium shrimp, peeled
1 onion, chopped
2 tablespoons margarine
3 tablespoons all-purpose flour
2 cups canned fat-free chicken broth
1/2 cup white wine (optional)
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon dried basil
1 tablespoon chopped garlic
1 teaspoon dried rosemary
1 bunch green onions, thinly sliced


  1. Cook pasta according to package directions, omitting any oil and salt. Drain and keep warm.
  2. While pasta is cooking, in a large pan coated with nonstick cooking spray, saute Canadian bacon, shrimp and onion over medium heat until shrimp begins to turn pink, about 4 minutes.
  3. While shrimp is cooking, melt margarine in a saucepan over medium heat. Add flour and gradually stir in chicken broth to make a white sauce. Cook until thickened and set aside.
  4. If the shrimp has formed a lot of liquid, drain.
  5. Add wine, if using, to the shrimp, and cook 1 minute. Add red pepper flakes, basil garlic, rosemary, green onions and the white sauce and cook 5 minutes, until thickened.  Toss with cooked pasta.



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