Orange Shrimp and Mushroom Pasta

Orange Shrimp and Mushroom Pasta

In this recipe:

based on 7 reviews
This Looks YUMMY!
5 min.
20 min.
4 Servings

Tangy grated orange peel adds a bright note to shrimp and mushrooms in this delightful pasta meal.


  • 1 package BUITONI Refrigerated Four Cheese Ravioli (9 oz.), prepared according to package directions
  • 1 tablespoon extra virgin olive oil
  • 12 ounces raw, medium shrimp, peeled and deveined
  • 1 cup sliced fresh mushrooms
  • 1 container BUITONI Refrigerated Alfredo Sauce (10 oz.)
  • 3/4 teaspoon grated orange or tangerine peel
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HEAT oil in large, nonstick skillet. Add shrimp; cook, stirring occasionally, until pink. Remove from skillet. Add mushrooms; cook, stirring occasionally, until soft. Add sauce, orange peel and shrimp; cook, stirring frequently, until heated through.

PLACE pasta on serving platter; top with sauce. Season with ground black pepper.

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Condo Head Chef?

Made recipie as listed, with exception of using 16 ounces of shrimp. This is a simply wonderful dish and everyone enjoyed it. I will make this again and at that time, will use 2 cups of mushrooms, instead of 11/2 and then add some garlic powder to the sauce.

- Harry WatsonHARRYW398@EARTHLINK.NET from Long Beach, Ca.


My whole family enjoyed this dish. I used double the shrimp as another submitter had. I also sprinkled seafood seasoning on the shrimp after taking it off the burner and added 2 tablespoons of orange juice to the sauce. We will enjoy this meal again in the future.

- Jean from

Orange Shrimp and Mushroom Pasta

This dish was absolutely wonderful and it didn't take very long. I added a lot more shrimp because we are shrimp lovers. I finished it off with a Caesar salad and the kids talked about it for days.

- Lois from Louisville, KY


This was a *huge* hit with my family and it's already been requested again! The orange adds a nice flavor to the recipe. I didn't have time to go out and pick up the pasta and sauce, so I used a boxed parmesan pasta instead. It was extremely tasty - there wasn't even a noodle left after dinner!

- Stephanie from Nebraska

Quick and elegant!

What an easy recipe that even your most pick guest will enjoy and think it took you a lot of prep! Not so, easy and terrific! I add two tablespoons of orange zest and chopped parsely to pick it up a bit. In addition I added a bit of roasted garlic to the sauce. Super dish and so fast and easy! Fresh yeast rolls go great with this tasty meal. Thanks!

- Bruce Felgenhauer from Lafayette, LA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 480
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 11g (56% of DV)
  • Cholesterol: 195mg (66% of DV)
  • Sodium: 910mg (38% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 4g
  • Protein: 31g
  • Vitamin A: 10% of DV
  • Vitamin C: 4% of DV
  • Calcium: 25% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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