shrimp and pasta
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.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 or more
Ingredients
- 16 ounces pasta
- 2 tablespoons salt for pasta water
- 16 ounces shrimp, cleaned, peeled, and deveined
- 1 tablespoon olive oil
- 1 tablespoon minced garic from jar, or equivilent
- 1 medium onion diced
- 6 ounces fresh baby portabella mushrooms, sliced
- 2 small zuchinnis, cubed 1/4 inch
- 2 3/4 cups shrimp stock, mine is from the recipe special company seafood pasta recipe
- 2 teaspoons dill
- 1 teaspoon dry parsley
- - salt and pepper if needed to your taste
How To Make shrimp and pasta
-
Step 1Put pasta water on to boil with the salt. Cook to package directions until almost done, then drain well. -
Step 2In 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.
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Step 3Add 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.
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Step 4This dish can also have crab meat, lobster, mussels and even fish added into the simmering shrimp stock.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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