Shrimp & Pasta Formaggio

20 4 servings, 2 cups (500 mL) each
Recipe By
(9) 7 Reviews
Prep Time
Total Time

4 servings, 2 cups (500 mL) each

Impress your family and friends with this tasty, but easy-to-make, pasta dish that's perfect for everyday dinners or special occasions.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

Special Extra

For a spicy flavour, add 1/4 to 1/2 tsp. crushed red pepper to garlic with the tomatoes.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 580
% Daily Value
Total fat 22g
Saturated fat 11g
Cholesterol 270mg
Sodium 610mg
Carbohydrate 53g
Dietary fibre 5g
Sugars 5g
Protein 42g
Vitamin A 170 %DV
Vitamin C 90 %DV
Calcium 40 %DV
Iron 60 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • heatherpitre1 |

    This was just amazing - after reading some of the other reviews, i made a few tweeks of my own! i added a bit more garlic, and I added 2 tbsp of the new Philadelphia Garlic cooking creme cheese -IT was one of the best things i have ever cooked and sooo easy - my family fought over the left overs!!

  • bkubie |

  • themadweaver1 |

    I plan on making this recipe. But as written it needs more seasoning. also as many others have said, who wants to pick up messy shrimp in their fingers to remove the tails. If the tails are left on for flavour, they could be removed first, and tied in a bouquet-garni for easy removal after cooking.