Saturday, March 24, 2012

Healthier Creamy Shrimp & Pasta

 Chloe turned 6 months old today :) It's unbelievable that she's getting that big! We bought her a sippy cup today and she loved banging it against the kitchen counter when I was making this.

Dinner was pretty delicious tonight. We try to cook healthy as much as we can. This seriously tricks your mind into thinking you're eating something naughty...

The majority of the sauce is fat free.... and each person is only getting 1/2 Tbsp. of cheese.

You can even leave out the butter and switch to whole wheat pasta if you wish. And since I cook with vegeta I don't add additional salt.

The lemon zest, lemon juice, and parsley lighten this dish up even more. You could substitute chicken for shrimp if you want. If you are a vegetarian just leave the meat out.

Adapted from Never Enough Thyme.

Serves 4


1/2 lb. linguine pasta, cooked in salted water
1 Tbsp. unsalted butter
1 tsp. vegetable oil
1/2 off an onion, diced
3 green onions, diced
3 garlic cloves, minced
1 roma tomato, diced
2 tsp. vegeta
1/4 tsp. black pepper
zest of 1/2 lemon
3/4 c. fat free half-n-half
2 Tbsp. parmesan cheese
1/4 c. fresh parsley, minced

  • Cook pasta according to the package directions. Drain.
  • In a large skillet heat butter and oil on medium heat.
  • Saute onions, and green onions for 4 minutes. Add tomatoes and garlic. Saute 8 minutes.
  • Season with vegeta and black pepper.
  • Add lemon zest and parsley.
  • Stir in half-n-half and parmesan. Simmer for 10 minutes.
  • Add sauce to pasta and stir well. Add in cooked shrimp or serve on top.

For the Shrimp

1/2 lb. cooked shrimp
juice of 1/2 a lemon
1 tsp. vegetable oil
1/ tsp. vegeta
1/4 tsp. black pepper

  • Heat oil in a large skillet on high heat.
  • Toss shrimp in lemon juic. Season with vegeta and pepper.
  • Add shrimp to pan and saute 3 minutes on each side. Since the shrimp are already cooked they just need a little bit of color.



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