Shrimp cooked with tomatoes, a touch of cream, white wine and a hint of lemon. This pasta dish is so simple to make and is ready in about 15 minutes, perfect for a weeknight meal.
The lemon juice adds a nice touch and compliments the shrimp. This is also great over spaghetti squash for a low-carb or gluten-free meal.
Angel Hair with Shrimp and Tomato Sauce
Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 10 pts
Calories: 376.7 • Fat: 6.8 g • Protein: 29.6 g • Carb: 46.7 g • Fiber: 5.0 g • Sugar: 6.3 g Sodium: 389.5 mg
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 cloves garlic, chopped
- 1/4 cup white wine
- 14 oz can diced tomatoes, drained
- 1/2 cup half and half
- salt and fresh pepper
- 1 tsp lemon juice
- 1/4 cup chopped parsley
- 8 oz angel hair pasta (whole wheat, low carb or high fiber)
Meanwhile, season shrimp with salt and oregano. Cook shrimp and garlic in olive oil in a large skillet over medium heat for about 2 minutes. Add tomatoes, wine, salt and pepper and cook an additional minute. Add half and half and cook 1 more minute. Add lemon juice and parsley and serve over pasta. Divide equally in 4 plates.