There’s something about the combination of shrimp and pasta that makes my mouth water. Large pieces of delicate shrimp and nutty whole wheat pasta tossed with a delicious sauce can’t be beat for a simple, impressive meal.
So, here’s where I run into a problem. Many of the sauces you’ll find in pasta recipes are loaded with olive oil, butter, and cream. This is fine once in a blue moon, but for a weeknight meal, I want to stick with something lighter. Emeril’s recipe came pretty close, but I still wanted it to be lower in calories and fat. Time to skinify the ingredients.
In my opinion you really don’t need 2 ounces (dry) of pasta per person. Too much pasta overpowers the rest of the ingredients. Try using 1 1/2 ounces and see what you think. I modified this recipe to use 1 ounce per person.
Then I reduced the fat in Emeril’s dish by eliminating the olive oil used to saute the shrimp, using cooking spray and a non-stick skillet instead. I also cut the butter in half, and the sauce still had that velvety feel that butter gives.
For Emeril’s original recipe, you can click on the link below, but I hope you’ll give my lighter version a try. Toss your pasta with a little parmesan cheese if you like, you’ve saved a few calories!
- 12 ounces shrimp , peeled and deveined
- 2 cups mushroom , sliced
- 2 teaspoons creole seasoning
- 2 cloves garlic, minced
- ½ cup white wine
- ¼ cup lemon juice, fresh
- ¼ cup chicken broth
- 1 tsp lemon zest
- 1 tablespoon butter
- 4 ounces linguine dried
- 1 tsp red pepper
- ¼ cup green onion, sliced
- 1/4 cups parsley, chopped
- Cook noodles according to package directions.
- Toss the shrimp in a medium bowl with the creole seasoning.
- Spray non-stick skillet liberally with cooking spray and heat over medium-high heat. Add shrimp and mushrooms and cook for 2 minutes, then the garlic and cook turn and cook another minute. Then add wine, lemon juice, lemon zest, chicken broth and butter. Cook another 2 - 3 minutes to finish cooking the shrimp, and reduce the sauce. Do not overcook, or the shrimp will be tough.
- Add red pepper, onion and parsley. Toss with pasta.
What’s good for me in this dish?
Shrimp is low in fat, and higher in cholesterol; however, studies show that it can raise HDL and triglyceride levels. It has B12 for hearth health, omega-3 fatty acids for anti-inflammatory effects, and antioxidants selnium, copper and zinc.
Mushrooms are super high in selenium, vitamin B2, copper, Vitamin B3, tryptophan, potassium, phosphorus and zinc. Mushrooms contain powerful phytonutrients that contribute to overall health, as well as protecting against certain cancers such as breast cancer. Selenium contributes to the proper function of our antioxidant system. Zinc promotes immune function. There is a list a mile long of the benefits of mushrooms. They should be an addition to any healthy eating plan.
Amount Per Serving
Total Fat: 4.83g
Total Carbs: 28.32g
Dietary Fiber: 3.57g
Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.