Shrimp & Pasta

As much as I would like to not admit it, I secretly love Lean Cuisines.  I credit the LC's with a major part of my weight loss success - they taught me proper portion sizes & made lunch easier.


I would not go near one with a 10 foot pole now, but do miss some of the dishes.  My favorite one was a shrimp w/ angel hair pasta dish that had a light, lemony sauce.

On a trip by Whole Foods Friday night, I was struck with a craving for the shrimp dish, and decided to make it on my own.  I picked up the shrimp (1/2 pound, med, uncooked), a bottle of white wine, whole wheat pasta, and a lemon.  I headed home and prayed that the food gods be with me. 

For Two Servings:

1 tbsp EV Olive Oil
1 tbsp Butter
3-4 oz pasta (or between 1.5-2 servings of your pasta)
Garlic (I used 2 cloves)
1/8 cup diced red onion (or shallot)
.5 lb peeled, uncooked shrimp
1 baby zucchini, sliced VERY thin
1/2 cup white wine (I used chardonnay)
Zest of 1 lemon


Get pasta going in boiling water.

Once the pasta goes into the water, head the olive oil & butter over medium heat in a medium sized skillet.  Once the fats are warm, add the onion & garlic.

Sautee for a few minutes, then add the shrimp.  Let them cook - don't constantly stir.

After the shrimp start to turn pink (5-7 mins), add in the wine, zucchini and lemon.  Let sit over medium heat until the wine has reduced slightly & the shrimp is cooked.  Add in your cooked pasta, stir to coat the pasta.  Let sit 2-3 mins, serve immediately!

Now, I used the zucchini because I really wanted zucchini on Friday.  This would be GREAT with some summer squash if you had it around, or maybe som broccoli.  Just make sure to cut the veg super thin if you want to add it in after the shrimp cook - it needs time to warm up!

SO easy & SO delicious.  I thought it was better the next day as leftovers too!