Creamy Shrimp Pasta with Spring Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 3.9 g
  • Cholesterol: 55.9 mg
  • Sodium: 377.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Creamy Shrimp Pasta with Spring Vegetables calories by ingredient
Submitted by:


Quick, creamy, low fat pasta dish for weeknight dinners. Quick, creamy, low fat pasta dish for weeknight dinners.
Number of Servings: 4


    1 lb of shrimp (approx 6 med each)
    4 - 1/2 cup servings of cooked angel hair or spaghetti
    2 TB Boursin Light Chees with garlic & herbs
    1 clove minced garlic
    1 TB unsalted butter
    1 TB lemon juice
    1/2 tsp lemon zest
    1/2 cup sliced red bell pepper, cut into thin strips
    1 cup fresh spinach, julienned
    1 cup vegetable broth
    salt & pepper to taste
    1 tsp chopped parsley


Cook pasta according to directions. Save 1 cup of pasta water.

In a large saute pan over medium low heat, melt butter and saute garlic for 1 minute. Add red peppers and cook for 2 minutes. Add white wine, lemon juice, zest and shrimp. Cook for 3 minutes or until shrimp just start to turn pink. Add Boursin and vegetable broth. Stir well to melt cheese into sauce. Add as only as much of the reserved pasta water as needed to thin out. Add spinach and cook for 1 minute. Add cooked pasta to pan and toss to coat pasta with sauce and heat through. Taste sauce, correct seasonings and serve immediately with parsley sprinkled on top

Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe