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Angel Shrimp Pasta

Angel Shrimp Pasta

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1511 mg
  • 60%

Based on a 2,000 calorie diet


  1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.
  2. Add shrimp and cook for about 10 minutes.
  3. 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.
  4. Pour sauce over pasta and serve.
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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!


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.


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!