Rotini with Shrimp and Corn
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 204.3
- Total Fat: 6.0 g
- Cholesterol: 172.3 mg
- Sodium: 1,340.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.8 g
- Protein: 25.2 g
View full nutritional breakdown of Rotini with Shrimp and Corn calories by ingredient
Introduction
The cook book says this has 6 points for Weight Watchers. However the Nutritional info indicates 4 points. Not sure why. The cook book says this has 6 points for Weight Watchers. However the Nutritional info indicates 4 points. Not sure why.Number of Servings: 4
Ingredients
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6 oz whole grain Rotini
2 ears corn on the cob, kernels removed
3 tsp Olive Oil
1.5 garlic Cloves, slivered
1.5 large tomatoes, diced
Salt to taste
Pepper to taste
1/4 cup packed fresh Basil
1 pound large shrimp, peeed and devined
Directions
Cook Rotini according to the directions on package, omiting the salt if desired and adding the corn for the last 3 minutes of the cooking time.
Heat 1.5 tsp of the oil in skillet. Add the garlic and cook stirriung frequently, until lightly golden, about 2 minutes. Add the tomatoes, salt,and pepper; bring just to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes begin to soften and release their juice, 3 minuters. Stir in the basil.
Drain the rotini and corn, reserving 1/4 cup of the cooking water. Return the rotini and corn to the pasta pot; stir in the tomato mixture.
Wipe the skillet clean. Sprinkle the shrimp with salt if desired. Heat 1.5 tsp of oil in the skillet over medium-high heat. Add the shrimp and cook just umtil pink, about 1 minute on each side. Add the reserved pasta cooking water and bring to a boil. Transfer the shrimp mixture to the pasta pot and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user KINISUE.
Heat 1.5 tsp of the oil in skillet. Add the garlic and cook stirriung frequently, until lightly golden, about 2 minutes. Add the tomatoes, salt,and pepper; bring just to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes begin to soften and release their juice, 3 minuters. Stir in the basil.
Drain the rotini and corn, reserving 1/4 cup of the cooking water. Return the rotini and corn to the pasta pot; stir in the tomato mixture.
Wipe the skillet clean. Sprinkle the shrimp with salt if desired. Heat 1.5 tsp of oil in the skillet over medium-high heat. Add the shrimp and cook just umtil pink, about 1 minute on each side. Add the reserved pasta cooking water and bring to a boil. Transfer the shrimp mixture to the pasta pot and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user KINISUE.
Member Ratings For This Recipe
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HARPEMB
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VICIOUS421