Seafood Primevera (approx. 125 cals/oz)

muth3rluvx2
muth3rluvx2 Posts: 1,156 Member
edited September 21 in Recipes
Whole wheat thin spaghetti (brand of your choice)
whole frozen shrimp (getting some w/tails peeled is recommended for eating ease)
fresh broccoli, chopped into edible florets
fresh mushroom, sliced
1/4 white or yellow onion (your preference)
1/2 fresh tomato (optional)
olive oil
minced garlic (jar)
butter, sweet cream, unsalted
bartolli alfredo
Dell' Alde white clam sauce

Prep time: approx. 20-25 minutes
Servings - 4-6 as a meal or 8-10 as a side
Approx. 125 cals/oz

Sautee mushroom, onion and 1-2 tbsps garlic in a deep pan
When veggies are almost cooked through, add broccoli and continue to sautee for another 5 minutes
Add clam sauce, cook for 2 minutes then add shrimp - cover and simmer until shrimp is tender (this takes longer if the shrimp is still frozen which is how I do it - timing will be different with thawed shrimp).

At the same time, start pasta - when water is boiling, add a few tbsps of olive oil before pasta in order to help prevent sticking. Cook as usual.

On the plate: Pasta, circle of alfredo, veggies & shrimp in the middle with an outer "ring" of clam sauce. Top alfredo with fresh chopped tomato & enjoy.

OPTIONAL SIDE (+140 cals)
1 piece texas toast
garlic
olive oil
1/2 wedge laughing cow spreadable swiss lite
1 2" sprig of fresh rosemary

mix 2 tbsps olive oil, 1 tbsp garlic and rosemary in a small microwavable cup or bowl and heat for 1 minute (stir thoroughly before and after); toast bread in toaster lightly then spread on oil/garlic mix and top with sprig. Bake in oven @ 450 for about 7 minutes, then top with swiss. Voila - garlic cheese bread, lite!

Photo to follow (reboot required).

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