Shrimp Temptations and Pasta

by Anne Papina on March 4, 2006

Image: shrimp scampi pasta(ARA) – Lent has arrived and 159 million Christians will likely be looking for new ways to work seafood into their diets. Many Christians will abstain from eating meat on Fridays until Easter Sunday.

“Historically, retailers see a jump in fish sales every year during Lent,” says Judson Reis, Vice-President of Marketing for Gorton’s, the nation’s leading frozen seafood brand. “Families are always looking for new seafood dishes, especially during Lent. That craving for something different is a factor in Americans’ increased interest in shrimp as a main dish.”

At 4 pounds per person per year, shrimp has passed tuna as the most-consumed seafood in the United States. Shrimp also accounts for the majority (53 percent) of frozen seafood purchased each year. High in protein, shrimp is also a source of B12, iron and selenium.

“Shrimp’s growing popularity is due in large part to its flexibility as an appetizer or main dish,” Reis says. “From pizza to stir fry, shrimp is a great centerpiece to any meal.”

Enter Gorton’s new Shrimp Temptations – 12-ounce packages of frozen, cooked, tail-less shrimp that can be used in a variety of dishes. Each package contains 17 to 21 large shrimp in a creamy scampi or lemon sauce. Available at supermarkets nationwide, each flavor contains less than 150 calories per serving, 7 grams of fat and zero grams of trans fat.

“Families looking for nutritious, great-tasting seafood meals this Lent can now make a great shrimp dinner in less than 20 minutes,” says Reis.

Here is a sampling of shrimp recipes available at

Shrimp Temptations and Pasta
Prep time
Cook time
Total time
Contributed with permission by Gorton's and ARA Content.
Recipe type: Main
Serves: 3
  • 8 ounces dry pasta of your choice
  • 1 12-ounce package Shrimp Temptations
  1. Cook pasta according to package instructions.
  2. Cook Temptations according to package directions.
  3. Serve Temptations over drained pasta.


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