I made this the other night for dinner and it was good – but so much better as leftovers the next day. It’s adapted from a Kraft recipe.
8 oz thin spaghetti
3/4 cup fat free italian dressing
2 cups fresh mushroom, sliced
1 lb uncooked cleaned shrimp
handful of cherry tomatoes
1 Tbsp chopped fresh parsley
Cook pasta according to package. In a large skillet, heat 1/2 cup of dressing over medium heat. Stir in mushrooms, cooking 5 minutes until mushrooms start to cook. Add the shrimp and parsley. Cook 2 minutes or until shrimp are pink and mushrooms are tender. Toss in a handful of cherry tomatoes to warm through.
Drain pasta and add to the skillet. Mix ingredients and stir in the remaining 1/4 cup of dressing. Toss lightly.