Tuesday, September 1, 2009

Tomato Shrimp Pasta

Use your nutritional labels on the ingredients you use to find the points values. This recipe is a keeper! My hubby and I both loved it.

2 servings,
Approx Nutritional Info: 246 calories, 6g fat, 2 g fiber
All amounts are approximate:

1 tsp olive oil
minced garlic
1 small zucchini, diced very small
1/2 pound raw shrimp, peeled, tails off, and deveined. (I use 21/25 per pound, 3 points for about 5-6 shrimp)
2-3 chopped fresh tomatoes
fresh basil
Parmesan cheese

2 servings rigatoni, penne, or angel hair pasta. (or your other favorite)

Cook, drain, and keep pasta warm.

Put olive oil in fry pan and saute garlic and zucchini over medium heat. (don't burn the garlic)

Add shrimp and cook for about 1 minute, flipping shrimp after about 30 seconds. Add diced tomatoes and cook about 2 minutes longer. Remove from heat, add fresh basil and mix with cooked pasta. Sprinkle with Parmesan cheese.

If you overcook the shrimp it will be tough and chewy.


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