Low-Fat Zesty Shrimp Pasta

• 8 ounces, weight Ronzoni Thin Spaghetti
• 1/2 cups Kraft Light Zesty Italian Dressing, Divided
• 1 teaspoon Red Pepper Flakes
• 3 cloves Garlic, Minced
• 1 whole Small Red Onion, Cut Thin
• 2 cups Baby Bella Mushrooms, Sliced
• 1 pound Jumbo Shrimp, Cleaned, Peeled And Deveined
• 1 whole Lemon, Juiced
• 2 Tablespoons Italian Parsley, Chopped

1. 1.
2. Cook pasta according to package instructions.
3. 2.
4. Heat 1/2 cup of zesty dressing in a pan over medium heat.
5. 3.
6. Add red pepper flakes and garlic.
7. Saute for a couple of minutes.
8. 4.
9. Add the sliced onion and mushrooms and saute together until onions are tender crisp.
10. 5.
11. Add the shrimp, toss.
12. Cook until shrimp is heated and has turned pink.
13. Add a little sea salt and ground pepper for taste.
14. 6.
15. Drain the pasta.
16. 7.
17. Combine the pasta with the shrimp, vegetables and sauce in a large bowl and together.
18. Squeeze fresh lemon juice over the top and toss in the parsley.
19. You can salt and pepper more to taste, and even add some reduced fat parmesan if youd like.
20. Yum yum!

weight ronzoni, italian dressing, red pepper, garlic, red onion, bella mushrooms, shrimp, lemon, italian parsley

Taken from tastykitchen.com/recipes/main-courses/low-fat-zesty-shrimp-pasta/ (may not work)