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30-Min Lemon Garlic Parmesan & Herbs Shrimp Pasta

  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 420 1 serving
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Ingredients

  • 8 ounces uncooked linguine
  • 1 pound (31/40 count per pound) uncooked shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 can (10.5 ounces) Campbell's® Condensed Garlic Parmesan with Herbs Soup
  • 1 cup Swanson® Chicken Broth
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon crushed red pepper
  • 5 ounces baby spinach (about 5 cups)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup thinly sliced fresh basil leaves (optional)
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Ingredients

  • 8 ounces uncooked linguine
  • 1 pound (31/40 count per pound) uncooked shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 can (10.5 ounces) Campbell's® Condensed Garlic Parmesan with Herbs Soup
  • 1 cup Swanson® Chicken Broth
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon crushed red pepper
  • 5 ounces baby spinach (about 5 cups)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup thinly sliced fresh basil leaves (optional)
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Instructions
Step 1

Cook and drain the pasta according to the package directions.  While the pasta is cooking, season the shrimp with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes or until done.  Remove the shrimp from the skillet.

Step 2

Add the onion to the skillet and cook for 3 minutes or until tender-crisp.  Stir in the soup, broth, lemon juice, lemon zest and red pepper and heat to a boil.  Add the spinach and cook and stir just until the spinach is wilted.  Stir in the cooked linguine and shrimp and cook until hot.  Season to taste.  Sprinkle with the cheese and thinly sliced basil before serving, if desired.

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Whip up this effortless and flavorful Lemon Garlic Parmesan & Herbs Shrimp Pasta! This recipe cleverly utilizes Campbell's® Condensed Garlic Parmesan with Herbs Soup to infuse the dish with rich garlic and parmesan notes, simplifying the sauce-making process. Enjoy a lighter, subtly creamy texture that beautifully coats the linguine, offering a satisfying departure from traditional shrimp scampi. Ready in just 30 minutes, this easy shrimp pasta with spinach, lemon, and a hint of red pepper is a light-tasting dish the whole family will love.

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Ingredients

  • 8 ounces uncooked linguine
  • 1 pound (31/40 count per pound) uncooked shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 can (10.5 ounces) Campbell's® Condensed Garlic Parmesan with Herbs Soup
  • 1 cup Swanson® Chicken Broth
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon crushed red pepper
  • 5 ounces baby spinach (about 5 cups)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup thinly sliced fresh basil leaves (optional)

Instructions

  • Step 1

    Cook and drain the pasta according to the package directions.  While the pasta is cooking, season the shrimp with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes or until done.  Remove the shrimp from the skillet.

  • Step 2

    Add the onion to the skillet and cook for 3 minutes or until tender-crisp.  Stir in the soup, broth, lemon juice, lemon zest and red pepper and heat to a boil.  Add the spinach and cook and stir just until the spinach is wilted.  Stir in the cooked linguine and shrimp and cook until hot.  Season to taste.  Sprinkle with the cheese and thinly sliced basil before serving, if desired.

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Calories 420
Total Fat 8 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 168 mg
Sodium 900 mg
Total Carb 54 g
Dietary Fiber 3 g
Sugar 5 g
Protein 32 g
Vitamin D 0 %DV
Calcium 17 %DV
Iron 20 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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