Guilty Pleasure Shrimp Pasta | A Budget Friendly Recipe to Please a Crowd

Shrimp Pasta Horizontal copy

I consider myself somewhat of a foodie.  I prefer high quality ingredients to generics, foods that can only be described as an acquired taste, and intensive cooking techniques.  In fact, I was almost too ashamed to post this recipe, but then I realized that posting it would, in fact, make the world a better place.

You see, this recipe includes the THREE items that make me cringe.  But somehow, when you put them together, you have this magical dish.  A dish that feeds a large crowd for pennies, a dish that they won’t just eat, but one that they will crave and request for the rest of their lives.  It’s THAT. GOOD.

This makes a very large batch, but the sauce freezes well for a quick weeknight reheat.  It comes together in just a few minutes and can easily double for big gatherings.  It is easy to throw in the crockpot and take to sports dinners, family reunions, or to keep all to yourself.


  • 1 large onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 stalks celery
  • 8 ounces
    sliced mushrooms
  • 3 cloves garlic
  • 2 Tablespoons
    olive oil
  • 1 can cream of shrimp soup
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 4 Ounces
  • 1 TBSP Tony Cachere Cajun Seasoning (to taste)
  • 1/4 tsp salt
  • 1/2 Teaspoon
    ground black pepper
  • 1 pound small shrimp, shells and tails removed


  1. Chop onions, bell peppers, and celery. Finely mince garlic.
  2. Heat olive oil in a skillet. Add onions, peppers, celery, and garlic. Sautee over medium heat until onions turn clear. Stir in mushrooms and cook until tender.
  3. Mix in cream soups, Velveeta, and seasonings. Stir constantly until Velveeta is melted.
  4. Turn to low heat and add shrimp to saucepan. Cook 5-7 minutes, or until the shrimp turn pink.
  5. Serve over cooked spaghetti noodles.

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