Creamy Shrimp and Veggie Pasta

I just got back from a week long trip of visiting family and friends.

Which basically means eating tons and tons of bad, bad food.

It’s ok, we do these things for those that we love.

So getting back meant serving my family something healthy and packed full of veggies, but also full of flavor. This was a win-win for my gang.

This whole wheat pasta dish is packed with zucchini, red bell peppers, spinach and shrimp, all tossed in a creamy garlic sauce. It’s so simple to throw it all together it might show up on our menu frequently.

Start off by prepping your veggies. {it just makes life easier}

Melt a tablespoon of butter in a medium-hot skillet.

Throw in the zucchini and onion, saute for about 5 minutes until the onion has softened.

In the mean while pour some whole wheat penne pasta into a pot of boiling water.

Back to the skillet, add the thinly sliced red bell pepper.

Dump in the minced garlic and let it cook for a minute.

Pour in 1 cup of chicken broth, and 1/4 cup of white cooking wine (or 1/4 cup more of chicken broth). Let it all simmer till it starts to slightly thicken, approximately 5 more minutes.

Drain your pasta once it’s cooked, reserving a little bit of pasta water. Add the spinach a handful at a time and mix until it wilts down. The hot water helps if the pasta gets too dry.

Back to our skillet…

Add 6 ounces of a low fat cream cheese.

Stir until smooth.

Add salt, pepper, and a few shakes of crushed red pepper flakes.

Finally throw in your cooked shrimp, and heat till warm throughout.

Combine the pasta and the veggies together and toss till coated.

Marvel at the beauty of this dish.

Healthy, yet very tasty!

Give it a healthy sprinkle of Parmesan cheese.

I’m not kidding when I say that my oldest asked for this in her lunch the next day for school. {and she’s 6 years old!}

It’s that good!

Give your family a healthy meal tonight… they’ll need it once you see the sinful dessert I’m going to show you next!

{I always have an agenda}

Creamy Shrimp and Veggie Pasta

Ingredients:
12 ounces whole wheat penne pasta
1 tbsp butter
2 medium zucchini, sliced
1 red bell pepper, seeded and thinly sliced
1/2 onion, diced
3 large cloves garlic, minced
1 cup low sodium chicken broth
1/4 cup white cooking wine (or sub with 1/4 cup chicken broth)
6 ounces low fat cream cheese
1/4 tsp salt
1/8 tsp pepper
1/4 tsp crushed red pepper flakes
1 pound cooked shrimp, peeled with no tails
6 ounces baby spinach
Parmesan cheese

Directions:
Bring a pot of water to a boil and add pasta. Cook according to package directions omitting salt and oil. Drain, reserving a little pasta water. Add spinach a handful at a time and stir until all the spinach wilts. Set aside.

Heat a large skillet over medium-high heat and melt butter. Add zucchini and onion and saute until onion is soft and tender. Add the bell pepper and saute for an additional 3 minutes. Add garlic and cook for another 1 minute. Add chicken broth and white cooking wine, reduce heat to medium and let simmer till sauce slightly thickens. Add in the cream cheese, salt, pepper, and red pepper flakes and stir till smooth and creamy. Toss in the shrimp, mix together and cook till heated throughout.

Toss the pasta/spinach combo with the creamy shrimp and veggie combo until coated.
Top with Parmesan cheese and enjoy!

Comments

  1. Made this for dinner tonight and it was amazing!

  2. Would thisbe a good dish to make for a wedding shower, for about 85 people

Speak Your Mind

*

Current ye@r *