SKINNY GARLIC SHRIMP PASTA
Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
- While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
- Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 165 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g
GARLIC SHRIMP PASTA
Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends.
Provided by Lisa
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling water with vegetable oil until al dente.
- Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
- In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
- Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 42.9 g, Cholesterol 95 mg, Fat 7.3 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 2.7 g, Sodium 127 mg, Sugar 1.9 g
SKINNY GARLIC SHRIMP PASTA RECIPE
Provided by á-5080
Number Of Ingredients 28
Steps:
- 1 In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm. 2 While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes. 3 Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix. Expert Tips Look for 41/50 count shrimp, which are a good size to team up with cherry tomatoes and other chopped veggies. Boost the nutrition without adding calories by including halved sugar snap peas or quartered artichoke hearts (packed in water). Whole-grain pastas do take a little longer to cook but are still tender and offer more dietary fiber than bleached-flour pastas. A small sprinkle of grated Parmesan cheese would add lots of flavor without adding a significant amount of fat. Finish off each serving with a generous handful of chopped fresh herbs.
SKINNY LEMON SHRIMP FETTUCCINE
92% less sat fat • 42% more fiber than the original recipe. Dinner time will go swimmingly with this seafood favorite served over warm, whole grain pasta and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and set aside.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
- To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.
Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 170 mg, Fiber 7 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
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CREAMY GARLIC SHRIMP PASTA - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 263Calories 334 per servingCategory Main Course
- In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
- Continue to cook the shrimp until it's pink. Do this in batches if you're worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
- In the same pan, melt butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.
MEDITERRANEAN GARLIC SHRIMP PASTA RECIPE
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4.7/5 (267)Category DinnerCuisine Italian, MediterraneanCalories 513 per serving
- Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
- In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
- Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
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