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Picante Shrimp 'n' Pepper Pasta

Picante Shrimp 'n' Pepper Pasta

  • Cook

    25 m
  • Ready In

    25 m
Campbell's Kitchen

Campbell's Kitchen

Creole flavors of shrimp, bell peppers, onion, garlic and tomato are kicked up with Pace® Picante Sauce and served over pasta to make a quick and delicious dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in skillet. Add peppers, mushrooms, basil and garlic and cook until tender-crisp.
  2. Add picante sauce, tomatoes and shrimp. Heat to a boil. Cook over low heat 5 minutes or until shrimp are done. Add pasta and heat through.
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Reviews

Kim
8

Kim

4/27/2009

I usually wait until someone else tries and reviews a recipe, but since I had all the ingredients we decided to try this one. It was flavorful. We don't use Pace so I used a salsa that had a little heat to it and it was nice. It had a nice crunch which offset the pasta. It would also be good on rice instead of the noodles. Both my husband and I gave this one four stars. We also added parmesan cheese as a topping and we both agreed it made it better. I will make it again and next time maybe try a few different vegies.

Ms.AlyGrl
6

Ms.AlyGrl

3/22/2011

This was wonderful - We took it one step further and added onions, asparagus & zucchini to the mix - we cooked it along with the peppers & mushrooms. It was wonderful. I do suggest the medium or hot Picante - we used the mild and it was flavorful but not spicy in any way.

Tish
6

Tish

1/19/2010

My three son's loved it so much they asked that I pack it for their lunch the next day! Honestly, I had to make substitutes because I didn't have all of the fresh ingredients but it worked. I used a can of diced tomatoes with green chiles (instead of fresh tomato) and a small can of canned mushrooms (instead of fresh). To make up for the lack of fresh ingredients, I added a little extra garlic powder and basil. My family loved it - even with the on-hand substitutes. I also sauteed the shrimp in butter and southwestern seasoning a few days before. So I was actually using the recipe as a way to use up the shrimp. As I said before, it worked! And thankfully my family liked it. I will try it again without the subs!

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