Wednesday, August 27, 2008
On My Hearth, Weight Watchin' Wednesday - Shrimp with Bean-Tomato Ragu
Yes, I cook with shrimp a lot; it's healthy, it's one seafood that my kids will eat, and I happen to love it! Also, it goes on sale fairly often at my favorite grocery store; this week it was BOGO!
Even though this recipe is really healthy on it's own, I'll be using Shirataki noodles to cut down on the POINTS value for myself; the kids and Beren will enjoy the pasta version.
Shrimp with Bean-Tomato Ragu
Prep: 15 minutes
Cook: 9 minutes
* 5 ounces uncooked whole- wheat angel-hair pasta
* 2 tablespoons olive oil
* 1-1/2 pounds large, frozen, shrimp, thawed, deveined
* 3/4 teaspoon lemon pepper
* 3 cloves garlic, chopped
* 1 can (15 ounces) white beans
* 1 pound cherry tomatoes, halved
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon crushed red pepper
1. Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.
2. While pasta is cooking, season shrimp with 1/2 teaspoon of the lemon pepper. Heat remaining tablespoon oil in a nonstick skillet over medium-high heat. Add shrimp and garlic; cook 4 minutes or until cooked through, turning once. Remove and keep warm.
3. Drain and rinse the beans and add to the skillet along with tomatoes, Italian seasoning, red pepper and the remaining 1/4 teaspoon lemon pepper. Cook 5 minutes over medium heat.
4. Serve the ragu over the pasta and shrimp.
Note: I'll be using 1 pound of shrimp and cutting the olive oil in half; family can add more oil as desired. This revision brings my portion down to 6 POINTS according to WW's Recipe Builder.