Low Fat Zesty Shrimp And Pasta Recipes

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LOW FAT ZESTY SHRIMP AND PASTA



Low Fat Zesty Shrimp and Pasta image

Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini.

Provided by Kozmic Blues

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

9 ounces pasta, cooked according to package directions
1 lb large shrimp, cleaned and deveined
3/4 cup low-fat Italian salad dressing, divided
2 cups cremini mushrooms, sliced
1 small onion, thinly sliced
1 (14 ounce) can artichoke hearts, drained, cut into halves
1 tablespoon fresh parsley, chopped, plus more for garnish
1/4 cup parmesan cheese, grated

Steps:

  • In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
  • Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
  • Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
  • Sprinkle with cheese and parsley.

Nutrition Facts : Calories 317.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 120.7, Sodium 807.5, Carbohydrate 42.8, Fiber 5.1, Sugar 3.3, Protein 25.1

ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY



Zesty One-Pot Shrimp Pasta Recipe by Tasty image

Here's what you need: kosher salt, linguine, unsalted butter, large shrimp, Tasty Zesty Spice Blend, fresh baby spinach, grated parmesan cheese, fresh lemon juice

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

kosher salt, for cooking pasta
8 oz linguine
8 tablespoons unsalted butter, divided
1 ¼ lb large shrimp
1 pouch Tasty Zesty Spice Blend
4 cups fresh baby spinach
¼ cup grated parmesan cheese
2 tablespoons fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
  • In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
  • Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
  • Serve the pasta hot.
  • Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams

GARLIC SHRIMP AND PASTA (LOW FAT RECIPE)



Garlic Shrimp and Pasta (Low fat recipe) image

Make and share this Garlic Shrimp and Pasta (Low fat recipe) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1 (14 1/2 ounce) can Swanson chicken broth
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 lb medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)

Steps:

  • In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
  • Over medium-high heat, cook until mixture boils and thickens.
  • Stir constantly.
  • Add shrimp.
  • Cook for 5 minutes or until shrimp turns pink.
  • Stir often.
  • Toss with spaghetti.

Nutrition Facts : Calories 132.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 144.3, Sodium 1284, Carbohydrate 6.7, Fiber 0.2, Sugar 0.6, Protein 20.2

EASY SPICY SHRIMP PASTA - LOW FAT



Easy Spicy Shrimp Pasta - Low Fat image

Adjust red pepper as desired! Romantic little recipe for two that wont leave you too full to flirt! Yummy garlic and wine sauce coat the shrimp and pasta. A salad and some crusty fresh bread would be very nice with this and a nice chablis or chardonnay wouldn't hurt either! I came up with this after totally revamping a recipe found on healthycookingrecipes.com. "PLEASE adjust the seasonings to make it perfect for you and DO let me know how you change it up." Enjoy! UPDATE! Yes, as listed portion is quite large as you would find in a restaurant. Feel free to reduce the amount of pasta to save calories. We always have leftovers which is fine by me! I remove the shrimp to reheat. Zap pasta in micro for a few minutes then add the shrimp on top for about 20 seconds to remove the chill! Also feel free to experiment! More tomatoes, canned tomatoes (just use organic or add a pinch of sugar) less red pepper, more red pepper. You get the idea. Enjoy!

Provided by Mamas Kitchen Hope

Categories     Caribbean

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 lb shrimp, peeled and deveined
8 ounces pasta, any kind- makes a generous serving, feel free to cut back but keep the amounts in all other ingredie
2 garlic cloves, minced, add more if you like garlic
3 green onions, chopped
1 lemon, juice and zest, only use about 2 Tbsp juice
1 -2 teaspoon red pepper flakes (adjust to taste) or 1 -2 jalapeno pepper, diced (adjust to taste)
1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, chopped
1 teaspoon salt
1/4 cup dry white wine
1 medium large tomatoes or 1 pint cherry tomatoes, chopped
salt
fresh cracked pepper

Steps:

  • Boil the pasta in salted water until it is done to your liking.
  • Drain well reserving about 1 cup of pasta water. You might not use it all.
  • Place pasta in serving bowl or divide among two dinner bowls.
  • While pasta water is heating zest, juice lemon and reserve 2 Tbspn. This recipe will go FAST!
  • After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your CLEAN fingers. (Massage oil left on your fingers into your hands - it will make them silky soft.).
  • Turn heat on to medium high and let the pan warm for a minute or two. You want the pan to be hot but not scortching when you hold your hand over the surface.
  • Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.
  • Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. (If using dried basil crush in hand before adding to pan to release oils. A different herb can be substituted if you prefer- just use the same quantity.).
  • Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
  • Taste sauce and adjust seasonings to your taste. If you would like a more onion or garlic flavor, add onion or garlic powder.
  • Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
  • Other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
  • Light the candles, top off the wine glasses and serve!

Nutrition Facts : Calories 562.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 142.9, Sodium 1821.2, Carbohydrate 95.3, Fiber 6.2, Sugar 6.3, Protein 32

GARLIC SHRIMP PASTA



Garlic Shrimp Pasta image

A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 13

8 ounces whole-wheat linguine
1 pound fresh or frozen raw shrimp (peeled, tails removed (if frozen, thaw in the refrigerator overnight before using))
2 tablespoons extra-virgin olive oil (divided)
1 shallot (peeled and diced)
5 cloves garlic (minced)
1/2-1 teaspoon crushed red pepper flakes (divided (use less if sensitive to spice; 1 teaspoon will have a good kick))
1 teaspoon kosher salt (divided)
1 teaspoon black pepper (divided)
24 ounces mixed vegetables ( of your choice, fresh or frozen. If frozen, thaw and drain)
1/4 cup dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))
Zest and juice of 1 large or 2 small lemons
3 tablespoons freshly grated Parmesan cheese (plus additional as desired)
2 tablespoons chopped fresh parsley (plus additional as desired)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
  • Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.
  • Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.
  • Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

Nutrition Facts : ServingSize 1 (of 4), Calories 460 kcal, Carbohydrate 55 g, Protein 38 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 173 mg, Sodium 554 mg, Fiber 9 g, Sugar 5 g

LOW-FAT SHRIMP PASTA SALAD



Low-Fat Shrimp Pasta Salad image

Not sure about the serving size on this recipe because I have not made it yet and it does not tell you. I would guess about 4.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups spiral shaped pasta
1/4 cup chopped green onion
1/2 cup celery, sliced
1/2 cup frozen peas, defrosted
1 (6 ounce) can baby shrimp (I prefer the fresh)
1 carrot, grated
1/2 cup plain low-fat yogurt
2 tablespoons low-fat mayonnaise
1 teaspoon dry mustard
salt
pepper
garlic powder (I prefer fresh garlic)

Steps:

  • Cook pasta until al dente (about 8 to 10 minutes in boiling water).
  • Cool and rinse pasta.
  • Mix well with other ingredients.
  • Chill.

Nutrition Facts : Calories 212.4, Fat 2, SaturatedFat 0.5, Cholesterol 91.5, Sodium 465.6, Carbohydrate 31, Fiber 2.6, Sugar 5, Protein 16.7

SPICY & CREAMY LOW FAT SHRIMP PASTA



Spicy & Creamy Low Fat Shrimp Pasta image

I made this up last night to satisfy a heavy-duty pasta craving without completely blowing our lower-fat lifestyle. We loved this, so I'm writing it down while I still remember exactly what I did...and also to share with you!

Provided by Chef PotPie

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb spaghetti
3 tablespoons Smart Balance butter spread
1 tablespoon olive oil
1 small onion, minced
6 garlic cloves, minced
2 1/2 tablespoons Wondra Flour
1 cup white wine
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon red pepper flakes
fresh ground pepper
1 lb large shrimp, peeled and deveined
1 cup fat-free half-and-half
chopped fresh parsley
freshly grated parmesan cheese

Steps:

  • In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
  • Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
  • Add half-and-half and parsley. Heat through, but don't boil.
  • Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.

Nutrition Facts : Calories 474, Fat 9.7, SaturatedFat 2.2, Cholesterol 97.5, Sodium 765.8, Carbohydrate 64.6, Fiber 2.7, Sugar 5.2, Protein 23.1

ZESTY SHRIMP PASTA WITH GARLIC



Zesty Shrimp Pasta with Garlic image

Discover zesty shrimp pasta, featuring a garlicky lemon sauce. This Zesty Shrimp Pasta with Garlic features tarragon, lemon, linguine, butter, shallots, Chardonnay and more savory, creamy ingredients.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1/2 tsp. ground black pepper
2 Tbsp. dried tarragon leaves, divided
zest and juice from 1 lemon, divided
3/4 lb. uncooked deveined large shrimp with shells and tails left on
3/4 lb. linguine, uncooked
2 Tbsp. butter
2 shallots, finely chopped
1/4 cup Chardonnay wine
1 jar (15 oz.) CLASSICO Creamy Tomato & Roasted Garlic Pasta Sauce
1 cup half-and-half

Steps:

  • Whisk oil, pepper, 1 tsp. tarragon, lemon juice and half the lemon zest until blended. Pour over shrimp in shallow dish; mix lightly. Refrigerate 30 min. to marinate, stirring after 15 min.
  • Cook pasta as directed on package, omitting salt. Meanwhile, drain shrimp; discard marinade. Melt butter in large skillet on medium heat. Add shallots; cook and stir 1 to 2 min. or until tender. Stir in shrimp; cook 1 min. or shrimp turn pink, turning after 30 sec. Use slotted spoon to remove shrimp from skillet, reserving drippings in skillet; cover shrimp to keep warm.
  • Add wine to reserved drippings; cook 3 to 5 min. or until reduced by half, stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, remaining tarragon and remaining lemon zest; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in half-and-half.
  • Drain pasta; place in large bowl. Add pasta sauce mixture; mix lightly. Serve topped with shrimp.

Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 54 g, Fiber 4 g, Sugar 9 g, Protein 20 g

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