Best Easy Spicy Shrimp Pasta Low Fat Recipe Foodcom Recipes

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

Ingredients

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

SKINNY GARLIC SHRIMP PASTA

Skinny Garlic Shrimp Pasta image

Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

Steps:

In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 165 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g