Shrimp and Pasta

Jane Whittaker


I had the challange of making a pasta dish that was waist friendly and not using cream or butter. YIKES!!!
I came up with this delish version of a higher calorie dish using shrimp stock instead of butter and cream.
Lots of flavor, not so many calories.
This has about 11 WW points per serving.

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4 or more


15 Min


20 Min


Stove Top


16 oz
2 Tbsp
salt for pasta water
16 oz
shrimp, cleaned, peeled, and deveined
1 Tbsp
olive oil
1 Tbsp
minced garic from jar, or equivilent
1 medium
onion diced
6 oz
fresh baby portabella mushrooms, sliced
2 small
zuchinnis, cubed 1/4 inch
2 3/4 c
shrimp stock, mine is from the recipe special company seafood pasta recipe
2 tsp
1 tsp
dry parsley
salt and pepper if needed to your taste

Directions Step-By-Step

Put pasta water on to boil with the salt.
Cook to package directions until almost done, then drain well.
In a large saucier, heat the oil, then saute the onion til translucent, add the garlic and cook til fragrant, add in the mushrooms and zuchinni and saute until soft.
Add in the shrimp stock, bring to boil, then add shrimp. Add the dill and parlsey and taste to see if you need adjust the seasoning, salt and pepper to your taste.
Add in cooked drained pasta and stir to combine. Continue to cook a few minutes more. being carefull not to over cook the shrimp.
The pasta as it finishes cooking will absorb the liquid as well.
This dish can also have crab meat, lobster, mussels and even fish added into the simmering shrimp stock.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy