AlliCat
08-16-2005, 02:01 PM
This is from CL's Super Fast Supper's. Since I'm doing WW and didnt' have the FF Half and Half, I tried subbing 1/2 cup regular half and half and 1/4 cup skim milk. I also left out the butter, using only cooking spray. For anyone interested, it was 8 points per seving (big servings if you ask me). It's been suggested to use evap. skim milk in place of the half and half, milk combo. I will probably try that next time.
Creamy Shrimp and Pea Pasta
prep: 5 minutes cook: 13 minutes
8 oz. uncooked angel hair pasta, broken into pieces
2T butter
1 pound peeled and deveined shrimp (If you buy in the shell, you will need 1 1/3 pounds)
3/4 cup fat free half and half
1 garlic colve, crushed
1/3 cup chopped fresh basil, divided (I think it's prettier to chiffonade)
3/4 t salt
1/4 t freshly ground black pepper
1/3 cup preshredded fresh Parmesan Cheese
1 1/2 cups frozen green peas
Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large nonstick skillet over medium heat. Add shrimp and garlic; saute' 4 minutes or until done. Add half and half, 3 T chopped basil, salt, and pepper; bring to a simmer, and cook, uncovered, 4 minutes. Add cheese, and cook 1 minute or until cheese melts.
Place peas in a colander. Drain pasta over peas in colander.
Add pasta and peas to shrimp mixture, and toss gently. Cook over low heat 2 mintues. Stir in remaining chopped basil. Serve immediately. Yield: 4 servings (ss 1 3/4 cups)
Cal: 409, Fat 10.9, Prot 31.4, Carb 43.8, Fiber 3.7
Creamy Shrimp and Pea Pasta
prep: 5 minutes cook: 13 minutes
8 oz. uncooked angel hair pasta, broken into pieces
2T butter
1 pound peeled and deveined shrimp (If you buy in the shell, you will need 1 1/3 pounds)
3/4 cup fat free half and half
1 garlic colve, crushed
1/3 cup chopped fresh basil, divided (I think it's prettier to chiffonade)
3/4 t salt
1/4 t freshly ground black pepper
1/3 cup preshredded fresh Parmesan Cheese
1 1/2 cups frozen green peas
Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large nonstick skillet over medium heat. Add shrimp and garlic; saute' 4 minutes or until done. Add half and half, 3 T chopped basil, salt, and pepper; bring to a simmer, and cook, uncovered, 4 minutes. Add cheese, and cook 1 minute or until cheese melts.
Place peas in a colander. Drain pasta over peas in colander.
Add pasta and peas to shrimp mixture, and toss gently. Cook over low heat 2 mintues. Stir in remaining chopped basil. Serve immediately. Yield: 4 servings (ss 1 3/4 cups)
Cal: 409, Fat 10.9, Prot 31.4, Carb 43.8, Fiber 3.7