This succulent pasta is rich without being heavy, creamy without being fattening and filling without being “too much.” It’s the perfect way to use up your favorite shrimp and the last of your crisp white wine.
Serves about 6.
Prep time: 5 – 8 minutes
Cook time: 20 minutes
Ingredients:
~12 ounces shrimp, tails removed
~8 ounces of pasta (whole wheat)
~3 cups fresh spinach
~5 ounces light cream cheese
~1/4 cup crisp wine (I used Masi Masianco Pinot Grigio & Verduzzo)
~ 3/4 cup shrimp or vegetable broth
~1/4 cup light cream
~1/3 cup parmesan
~1 small onion, finely chopped
~2 cloves of garlic, minced
~1/2 yellow pepper, chopped
~2 tablespoons butter
~Liberal dashes salt and pepper
~Lemon zest
Directions:
~Prepare pasta according to box. Rinse and set aside.
~Heat 1 tablespoon butter in a medium size 3 quart pan over medium high heat. Add onions and cook until soft, about 2 minutes. Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper. Cook until mixture begins to thicken a bit, about 6 minutes. Stir in parmesan, lemon zest and additional salt and pepper to taste. Let simmer another 4 or 5 minutes to thicken up. Remove from heat.
~In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2 – 4 minutes or until done. Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce.
~Pour over pasta and enjoy!
Nutritional information per serving:
Calories: 360
Fat: 12.3 grams
Carbohydrates: 33 grams
Fiber: 4 grams
Protein: 21 grams
Weight Watchers Points: 8
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