Community Pick
Easy Spicy Shrimp Pasta - Low Fat
photo by Thorsten
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 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
directions
- 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!
Questions & Replies
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Reviews
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Even if it is low fat, 616 calories per serving is waaaaay more than I want to eat for dinner, no matter how romantic the meal is! I lowered the calories by making the 8 ounces of pasta yield four servings instead of just two (4 ounces of pasta per person is a HUGE serving). That cut it down to 324 calories per serving, a lot more reasonable for someone trying to lose weight. Other than the humongous serving size, this is a great recipe for losing weight because the result is totally satisfying and extremely delicious, even with half the the pasta. I loved it, and my non-dieting husband loved it too. He said it was "restaurant quality" (he ate more than 1 serving, of course). I started out with only 1 tablespoon lemon juice but I couldn't taste it at all, so I added another. I still couldn't really taste it so I'm not sure why so many people thought the recipe was too lemony. I didn't have any regular white wine so I used rice wine, which is a little more robust than regular table wine, so maybe that mellowed out the lemon. Or maybe the people who thought it was too lemony didn't add the wine at all?? I also cut the red pepper flakes down to 1 tsp. and that was plenty hot for us. Thanks for a great recipe. I'll definitely be making it again.
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I love this low fat recipe! Even my boyfriend and one of his friends couldn't believe it was actually good for them! I didn't have any green onions, instead I chopped up a sweet onion, and a little green pepper. Turned out amazing! They have been begging for me to make it again, plan on doing it this weekend. Thanks so much for posting such a fabulous recipe!
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Loved it, with these mods:<br/><br/>1. Use 1 can diced tomato in favor of chopped<br/>2. Reduce to juice & zest of 1/2 a lemon<br/>3. Reduce pepper flakes (a few shakes will do, unless you like breathing fire)<br/>4. Add a few tsps of sugar to counteract the bitterness of lemon<br/><br/>I also used cooked shrimp I had on hand (just add it at the end) and omitted the green onion, it came out great! I drank it with the rest of the Chardonnay I used for the sauce :)
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This was really good. I used a whole lemon (by accident but no zest) and 1 tsp of red pepper flakes (it's spicy!) and 1/2 cup of chix broth (I had to substitute broth for wine since I didn't have any wine on hand and used a lot to balance the extra lemon I added). I only used about 1/4 cup of the pasta water but, in the end, probably could have used 1/2 cup. I would DEF make this again! Hubby loved it! I served it with Roasted Garlic Cauliflower (recipe also found on this site). I also added a few shakes of Granulated Onion and Garlic to it.
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Tweaks
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This was really good. I used a whole lemon (by accident but no zest) and 1 tsp of red pepper flakes (it's spicy!) and 1/2 cup of chix broth (I had to substitute broth for wine since I didn't have any wine on hand and used a lot to balance the extra lemon I added). I only used about 1/4 cup of the pasta water but, in the end, probably could have used 1/2 cup. I would DEF make this again! Hubby loved it! I served it with Roasted Garlic Cauliflower (recipe also found on this site). I also added a few shakes of Granulated Onion and Garlic to it.
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Delicious and easy! I used a sweet white onion instead of the green onions, and a dash of cayenne pepper for the heat (I don't care for food to be too spicy, but I liked the look of this recipe besides that part!). I added an extra 1/2 tomato, and only 1 T of the lemon juice. It was great - definitely a keeper! Thanks for sharing.
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Great dish, DH loved it. I doubled the recipe for the family using the red pepper flakes instead of the jalapeno - it was too much kick for me so I will cut that back a bit next time. I didn't have any fresh basil but will be sure to use it next time because I think it would just add to the "freshness" of this recipe.
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RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.