A wonderful shrimp pasta that will delight your family and guests and make them think you spent the day in the kitchen to get this flavor. Good with french bread and green salad if desired.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.

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  • Add shrimp and cook for about 10 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until al dente; drain.

  • Pour sauce over pasta and serve.

Nutrition Facts

722.5 calories; 35.3 g protein; 60.4 g carbohydrates; 148.7 mg cholesterol; 1510.9 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2004
This was so quick and easy - and Delicious! I ended up using these minor substitutions: Butter instead of margarine because that is what I had on hand... a bag of frozen (and thawed) pre-cooked cocktail shrimp with tails cut off... Velveeta's mild "Mexican" cheese... Button AND Shitake mushrooms... red onion. WE LOVED IT! Read More
(39)

Most helpful critical review

Rating: 3 stars
09/26/2012
It is okay. My son liked it. The sauce was okay. Read More
(6)
103 Ratings
  • 5 star values: 71
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/11/2004
This was so quick and easy - and Delicious! I ended up using these minor substitutions: Butter instead of margarine because that is what I had on hand... a bag of frozen (and thawed) pre-cooked cocktail shrimp with tails cut off... Velveeta's mild "Mexican" cheese... Button AND Shitake mushrooms... red onion. WE LOVED IT! Read More
(39)
Rating: 5 stars
05/03/2003
My family and I really enjoyed this recipe. I did thin the sauce with a little half-n-half due my children not liking anything too spicy. They loved it. It was even better the next day. Read More
(24)
Rating: 5 stars
03/29/2003
Surprised by husband with this for Valentine's Day. I used a 12-oz. bag of precooked large shrimp (thawed of course with the tails remove). I thinned this with a 12-oz. can of evaporated milk. Try it first as the recipe is written and decide for yourself...anyway it is WONDERFUL! Read More
(23)
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Rating: 4 stars
02/05/2003
Excellent and very different from other pasta recipes. Simple and easy except for the deveining of the shrimp. Rich and fattening so need to substitute ingredients. Dan and Stacey loved. David did not. Read More
(15)
Rating: 4 stars
11/04/2010
Very good recipe that is easy to make. Tasted great leftover and warmed up with a little milk to keep it creamy. Read More
(14)
Rating: 5 stars
02/03/2004
Oh my goodness! Yummy! I substituted jalapeno cream cheese and added a little milk (about 1/4 cup) to make it more saucy. The whole family gobbled it right up even the kids! Definitely a repeater! Read More
(10)
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Rating: 4 stars
01/03/2007
This dish was excellent! The only reason I gave it four stars though is because this recipe's leftovers were a little too fishy for me! Read More
(9)
Rating: 5 stars
04/01/2007
This recipe turned out GREAT! I used the velvetta pepper jack cheese. I added 1/4 tsp basil minced garlic and black pepper. I used a pound and 1/2 of shrimp. My boyfriend said this should be on the menu at Copelands! I will definetly use this again. Read More
(8)
Rating: 5 stars
05/27/2010
OMG! nuff said! keeper for sure!! Read More
(6)
Rating: 3 stars
09/26/2012
It is okay. My son liked it. The sauce was okay. Read More
(6)