Post by water_moon on Mar 12, 2007 13:58:05 GMT -5
Here's a nice low fat, high protein recipie I made Friday (it's also fairly easy)
total prep time: 25 minutes
cook time:10-15 minutes
recipie says it makes 4 servings, but it's a good dinner for two
Shrimp and Angel Hair
6-8 oz. angel hair pasta
3/4 lb medium or small shrimp (up it to a pound if uncooked) peeled and deveined
1 teaspoon dried garlic or 1 large garlic clove, minced
1/2 teaspoon onion powder or 6 green onions thinly sliced
2 Tablespoons lemon juice
1 Tablespoon butter (if using fresh herbs and uncooked shrimp)
4 ounces reduced fat cream cheese (Neufatchel works best) cubed
1/2 cup skim or lowfat milk
1/2 teaspoon salt
2 tablespoons Italian seasonings or fresh herbs (I made it with mostly tarragon and basil, the recipie itself calls for fresh dill)
Start the pasta cooking according to the package directions.
If you're making it with uncooked shrimp and fresh garlic and onions, saute the garlic and onions in 1 Tablespoon butter in a large non stick skillet for one minute then add the shrimp and lemon juice. Stiring frequently cook for 4-5 minutes or until the shrimp turn pink, then set aside to keep warm.
If you're using frozen or cooked shrimp add dried onion, garlic, lemon juice and a few tablespoons water to a pan and simmer gently till the shrimp are warmed through. Set aside.
In the non stick skillet, cook cream cheese and milk on low heat until smooth and creamy, stiring frequently. Stir in seasonings. Return shrimp mixture to the pan and heat through and through, if the sauce is a bit thin, cook until it thickens a little more remembering to stir frequently.
Drain pasta; toss with shrimp and sauce.
total prep time: 25 minutes
cook time:10-15 minutes
recipie says it makes 4 servings, but it's a good dinner for two
Shrimp and Angel Hair
6-8 oz. angel hair pasta
3/4 lb medium or small shrimp (up it to a pound if uncooked) peeled and deveined
1 teaspoon dried garlic or 1 large garlic clove, minced
1/2 teaspoon onion powder or 6 green onions thinly sliced
2 Tablespoons lemon juice
1 Tablespoon butter (if using fresh herbs and uncooked shrimp)
4 ounces reduced fat cream cheese (Neufatchel works best) cubed
1/2 cup skim or lowfat milk
1/2 teaspoon salt
2 tablespoons Italian seasonings or fresh herbs (I made it with mostly tarragon and basil, the recipie itself calls for fresh dill)
Start the pasta cooking according to the package directions.
If you're making it with uncooked shrimp and fresh garlic and onions, saute the garlic and onions in 1 Tablespoon butter in a large non stick skillet for one minute then add the shrimp and lemon juice. Stiring frequently cook for 4-5 minutes or until the shrimp turn pink, then set aside to keep warm.
If you're using frozen or cooked shrimp add dried onion, garlic, lemon juice and a few tablespoons water to a pan and simmer gently till the shrimp are warmed through. Set aside.
In the non stick skillet, cook cream cheese and milk on low heat until smooth and creamy, stiring frequently. Stir in seasonings. Return shrimp mixture to the pan and heat through and through, if the sauce is a bit thin, cook until it thickens a little more remembering to stir frequently.
Drain pasta; toss with shrimp and sauce.