Creamy Tomato and Shrimp Pasta is a quick weeknight dish you can throw together in no time and it is loaded with shrimp for protein and vegetables.
I got this recipe from a Tasty video that I saw online and just adapted it to what I like and added in some extra things. Everybody should be familiar with Tasty videos on Facebook these days right? Sometimes, I must admit that I could sit in front of my laptop and watch those type of cooking videos for a couple of hours at least.
This creamy shrimp pasta dish is pretty weight watcher friendly. It has some zero point veggies and shrimp for protein. If you want to be even extra healthy, use some whole wheat pasta noodles instead. The sauce might not look like it’s thick enough when it gets done cooking so let the pasta sit out for a couple of minutes to cool down a bit and the cream sauce should turn creamy. This was a really good recipe and would make it again. Next time, with more shrimp and some parmesan cheese.
3 tablespoons light butter 2 lbs shrimp, deveined and peeled 1 cup tomato, chopped ½ cup green onion, chopped 2 tablespoons chili powder ½ cup fresh parsley, chopped 2 teaspoons salt 2 teaspoons pepper 1 cup milk 3 cups of rotini pasta
- Melt butter in a large pot over medium-high heat.
- Cook the shrimp until pink.
- Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
- Pour in the milk, bringing to a boil.
- Stir in the cooked pasta until well-coated.
myWW points: Blue Points: 11; Green Points: 16; Purple Points: 11
- Category: Dinner
- Method: Boil
- Cuisine: Seafood
- Serving Size: 1 cup
- Calories: 378
- Sugar: 7
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 37