Shrimp and Pasta
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.
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
1 tspdry parsley
·salt and pepper if needed to your taste
How to Make Shrimp and Pasta
- 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.