Whoever posted about the carbe diem pasta on here, you are a real one!! It was my first time having it today and I’m a FAN! This dish was so easy and quick to make. It’ll definitely be a staple moving forward. I took a few different “skinny “ recipes and combined to make this. Husband was a fan, too!
Recipe below 👇
Makes 2 servings
-6oz carbe diam spaghetti pasta — 330 cals
-10oz frozen jumbo shrimp, shelled and tails off — 200 cals
-2 tbsp light butter —100 cals
-1/2 small onion, chopped — 20 cals
-3 garlic cloves, minced —13 cals
-1/4 cup low sodium, fat free chicken broth — 5 cals
-2 tbsp fresh lemon juice —7 cals
-3 tbsp white wine — 36 cals
-2 tbsp shredded Parmesan cheese — 60 cals
-2 tbsp chopped parsley — 5 cals
-Salt, pepper, red pepper flakes
Total: 388 cals per serving
Directions:
Put a large pot of salted water on to boil
While water is getting to boiling, thaw your shrimp under cold running water in a strainer; moving them occasionally to ensure they all get thawed out. Chop your onion, garlic and parsley; Combine the lemon juice, wine & chicken stock in a measuring cup or bowl. Remove shrimp from strainer once thawed and drain / pat dry with paper towels.
Once water is boiling, add pasta to pot and set a timer for 15 mins.
While pasta is cooking, Heat a large skillet over medium high heat (375, level 6). Add 1 tablespoon of butter until melted. Add in onion and cook for about 2 mins. Add garlic and cook 1 more min until flagrant. Add in shrimp. Cook 2-3 mins per side. Season well with salt, pepper and red pepper flakes.
Pour in the lemon wine broth mixture and add the last tablespoon of butter. Mix, making sure to scrape the bottom of the pan for all the good bits. Let cook for 1-2 more mins, letting the wine cook down a bit.
Drain the pasta & add drained pasta to the skillet with the shrimp. Toss to coat the pasta in the sauce (there won’t be much— you don’t need a lot!)
Transfer to a bowl and top with shredded Parmesan and parsley
by Sanch0panza