Emeril's Shrimp and Pasta in a Tomato-Chile Cream Sauce Redux

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 420.3
  • Total Fat: 6.3 g
  • Cholesterol: 101.9 mg
  • Sodium: 1,374.2 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 8.5 g
  • Protein: 27.6 g

View full nutritional breakdown of Emeril's Shrimp and Pasta in a Tomato-Chile Cream Sauce Redux calories by ingredient


Introduction

I made the original recipe for my mom on Mother's Day a couple of years ago and it was so good that I tried to make a lower-fat version. The key here is Emeril's Essence--I keep a jar of it for use as a rub for grilling. I made the original recipe for my mom on Mother's Day a couple of years ago and it was so good that I tried to make a lower-fat version. The key here is Emeril's Essence--I keep a jar of it for use as a rub for grilling.
Number of Servings: 2

Ingredients

    4 ounces whole-wheat rotini, cooked
    18 large shrimp
    1 cup 1% milk
    1/2 cup onion, chopped
    1/2 cup tomato, diced
    1/2 cup Shiitake mushrooms, sliced
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1 clove garlic
    1 teaspoon olive oil

Directions

1) Coat the shrimp with the Essence and let marinate for an hour.

2) Heat the oil in a large saucepan. Saute the onions until translucent. Add the garlic and salt.

3) Add the tomatoes, mushrooms, and shrimp and saute until the shrimp are opaque.

4) Pour the milk and heat on high flame until boiling. Add the flour and stir.

5) Simmer on low for three to five minutes, until sauce thickens.

6) Turn off the flame and stir in the pasta.

Number of Servings: 2

Recipe submitted by SparkPeople user KAVITHA1989.

TAGS:  Fish | Dinner | Fish Dinner |