Mary's Garlic Shrimp with Low Carb Penne pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Dream Fields Healthy Carb Living Pasta Penne, 13.25 oz Shrimp, raw, 45 medium Salt-sprinkle over the shrimp and the pasta waterPepper- sprinkle over the shrimp and finish the dish with a pinchGarlic, 3 cloveExtra Virgin Olive Oil, 2 tbsp Butter, unsalted, 2 tbspSmart Balance Light Buttery Spread with Flax Oil, 2 tbsp Cheese - 100% Parmesan - Finely Shredded - Kraft, 30 gram(s) About 1 Tbs chopped fresh parsley(if I use dried then I put it in the oil with the red pepper flakes)
I started with thawing the shrimp in a colander under running water for a few min before I peeled them.
While I was doing that I boiled the water for the pasta and roasted the veggies for the side(not in the calorie count)
Heat large saute pan, when hot add the EVOO and the red pepper flakes. Then add the butter and finely chopped garlic right before the shrimp is ready to go in the pan. (Add them too early and they could burn before the shrimp gets there.) When the butter is melted add the shrimp to the pan all in one layer. After no more than 3 min turn shrimp over and finish cooking in 2-3 min. Remove shrimp from the pan and set on a plate. Remove oil pan from the heat to reserve for the pasta.
Cook the pasta according to the package directions. Choose the al dente method because the pasta will cook for a minute or so more in the sauce. Add the smart balance to the empty shrimp pan and return to the heat. When the pasta is done cooking reserve a small mug of some pasta water(about 1/4 cup or a little more). Drain pasta and immediately add to the shrimp pan. Toss the shrimp, parsley and most of the parm cheese with the pasta heating everything and use small amounts of the pasta water to make a sauce. Just a Tbs at a time so you don't make too much sauce. You may need to taste to see if you need a pinch more salt and pepper but taste it first to see if you need it.
Serving Size: Makes 6 servings of about 1-1 1/2 cup of pasta prepared and approx 8-10 shrimp per persons plate depending on their size.
Number of Servings: 6
Recipe submitted by SparkPeople user MNM20107.
While I was doing that I boiled the water for the pasta and roasted the veggies for the side(not in the calorie count)
Heat large saute pan, when hot add the EVOO and the red pepper flakes. Then add the butter and finely chopped garlic right before the shrimp is ready to go in the pan. (Add them too early and they could burn before the shrimp gets there.) When the butter is melted add the shrimp to the pan all in one layer. After no more than 3 min turn shrimp over and finish cooking in 2-3 min. Remove shrimp from the pan and set on a plate. Remove oil pan from the heat to reserve for the pasta.
Cook the pasta according to the package directions. Choose the al dente method because the pasta will cook for a minute or so more in the sauce. Add the smart balance to the empty shrimp pan and return to the heat. When the pasta is done cooking reserve a small mug of some pasta water(about 1/4 cup or a little more). Drain pasta and immediately add to the shrimp pan. Toss the shrimp, parsley and most of the parm cheese with the pasta heating everything and use small amounts of the pasta water to make a sauce. Just a Tbs at a time so you don't make too much sauce. You may need to taste to see if you need a pinch more salt and pepper but taste it first to see if you need it.
Serving Size: Makes 6 servings of about 1-1 1/2 cup of pasta prepared and approx 8-10 shrimp per persons plate depending on their size.
Number of Servings: 6
Recipe submitted by SparkPeople user MNM20107.
Nutritional Info Amount Per Serving
- Calories: 367.0
- Total Fat: 13.5 g
- Cholesterol: 81.7 mg
- Sodium: 254.1 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 5.5 g
- Protein: 18.6 g
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