1/2 pound spaghetti                      1/4 cup minced fresh parsley

1 pound medium shrimp,           1 tablespoon capers (optional)

shelled and deveined

1 clove garlic, minced                 1-1/2 cups Sargento Fancy Supreme

1/4 tsp. crushed red pepper     shredded mozzarella cheese

3 tablespoon olive oil                   3/4 cup parmesan cheese

1 - 4 oz. jar diced

pimiento, drained                          1 lemon, cut into 4 wedges


Cook pasta in 4-quart saucepan according to package directions, drain. In same pan, cook shrimp, garlic and crushed red pepper in oil over medium heat 3 minutes or until shrimp turns pink. Add spaghetti,

pimiento. parsley and capers; toss together over low heat 1 minute. Remove from heat. Add mozzarella cheese, tossing until cheese begins to melt. Place on serving plates. Sprinkle with parmesan cheese.  Serve with a lemon wedge for squeezing over pasta. Serves 4.

We used frozen shrimp.. make sure it is thawed so you don’t over cook.  you can also use fettuccini instead of spaghetti. there is a “pizza” cheese mix that can be used instead of the plain mozzarella.

sautéed, sliced mushrooms are a nice addition, and precooked broccoli heads might also do.


Serve with salad, French bread, white wine and that chocolate marble cheese cake...

recipe cut from the back of a Sargento cheese bag