Tag Archives: shrimp

Angel Hair with Shrimp and Asparagus

A simple pasta dish made with fresh garden tomatoes, asparagus in a light tomato broth.

I love pasta and crave it often. To keep it light, I loaded it up with vegetables used a high fiber pasta like Ronzoni Smart Taste which has the same great taste as regular pasta and my family doesn’t notice the difference. The portions are very generous!

Angel Hair with Shrimp and Asparagus
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 9 pts
Calories: 378.4 • Fat: 6.8 g • Carbs: 52.1 g • Fiber: 8.5 g • Protein: 31.6 g

Ingredients:

1 bunch asparagus, tough ends removed, quartered
1 tbsp olive oil
6-8 ripe plum tomatoes, diced
2 cloves garlic, thinly sliced
12 oz large shrimp, peeled and deviened
1/2 cup fat free chicken broth
2 oz white wine
salt and fresh pepper
1/2 tsp herbs de Provence (or you can use your favorite herbs)
1/2 tsp red pepper flakes (gives it a little kick)
8 oz angel hair pasta, high fiber or low carb

Directions:

Heat a large skillet on high heat. Season shrimp with salt and pepper. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 2 minutes in each side until almost cooked through and remove from the pan. Set aside.

Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn. Add tomatoes and season with salt and pepper. Simmer about 4 minutes. Add white wine and broth and stir. Add asparagus, salt, pepper and herbs. Cover and simmer for 10 minutes on medium low heat.

While sauce is simmering, boil salted water and cook pasta until desired tenderness. Drain when done.

After sauce simmers 10 minutes, add shrimp to sauce to finish cooking, about 1 minutes (Do not overcook or shrimp will get tough). Add pasta to the sauce and toss well. Divide equally in 4 bowls and top with a good grated cheese.

Bangin’ Grilled Shrimp Skewers

I’ve had it on my mind to turn my popular Banging Good Shrimp recipe into a summer dish you can make right on the grill. Now that the weather is warmer, we’ve been grilling almost every night. The excitement of being able to grill again and not dirty my kitchen is always

These shrimp skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good. I actually double the sauce recipe to see what else I can add it to this week!

These make a fabulous appetizer, 2 skewers would be a perfect starter to any party paired with Asian Cabbage Mango Slaw or you could turn it into a weeknight meal served over Edamame Fried Rice. Enjoy!!

Zuzu’s Notes: We enjoy this as a meal by simply serving over brown rice.

Bangin’ Grilled Shrimp Skewers
Skinnytaste.com
Servings: 4 • Serving Size: 2 skewers • Old Points: 3 pts/Served Over Brown Rice 6 pts • Points+: 3 pts Calories: 140 • Fat: 4.7 g • Protein: 18.5 g • Carb: 4.2 g • Fiber: 0.1 g • Sugar: 2.8 g
Sodium: 266.9 mg

Ingredients:

2 1/2 tbsp light mayonnaise
2 tbsp scallions, chopped fine
1 1/2 tbsp Thai Sweet Chili Sauce
1/2 tsp Sriracha (or to taste)

For the Shrimp:

40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
fresh cracked pepper
oil spray

Directions:

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 – 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.