Shrimp and Pasta
By
Jane Whittaker
@janenov46
1
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.
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4 or more
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
16 ozpasta
-
2 Tbspsalt for pasta water
-
16 ozshrimp, cleaned, peeled, and deveined
-
1 Tbspolive oil
-
1 Tbspminced garic from jar, or equivilent
-
1 mediumonion diced
-
6 ozfresh baby portabella mushrooms, sliced
-
2 smallzuchinnis, cubed 1/4 inch
-
2 3/4 cshrimp stock, mine is from the recipe special company seafood pasta recipe
-
2 tspdill
-
1 tspdry parsley
-
·salt and pepper if needed to your taste
How to Make Shrimp and Pasta
- 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.
