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Orange Shrimp and Mushroom Pasta recipe


Tangy grated orange peel adds a brightnote to shrimp and mushrooms in this delightful pasta meal. Serveit with crusty French rolls.

Recipe: Orange Shrimp andMushroom Pasta

1 (9-ounce) package BUITONI® LightFour Cheese Ravioli, prepared according to package directions
1 tablespoon olive oil
12 ounces medium raw shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
3/4 teaspoon grated orange or tangerine peel

  • Heat oil in large, nonstick skillet. Addshrimp; cook, stirring occasionally, until pink. Remove fromskillet. Add mushrooms; cook, stirring occasionally, until soft.Add sauce, orange peel and shrimp; cook, stirring frequently,until heated through.
  • Place pasta on serving platter; top withsauce. Season with ground black pepper.

    Makes 4 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    I agree, Ashley Never rinse pasta! Also, be careful to not overcook the shrimp. The combination of stir frying the shrimp and then later letting the shrimp simmer in the sauce could easily cause overcooking. I add the shrimp in just before the linguine . Great recipe! What is half and half? Would somebody please tell me?? I don t mean to sound stupid but I just don t have a clue what it is. Somebody help please!!!!!

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