On Pinterest I keep seeing these delicious looking pastas, they are covered in cheese, cream and decadent sauces and while I would totally love to have a bite of these dishes there is NO WAY I could eat a whole plate of it and not feel like I ate a cinder block. I decided I had to have a healthy version and one day it just clicked…I could mix my creamy alfredo sauce with my homemade tomato sauce and make my own super decadent sauce with zero guilt.
Creamy Tomato Shrimp Pasta: Serves 4
3TB Cream Cheese (I use 1/3 less fat)
1/3C Chicken Stock
1TB Corn Starch
4TB Parmesan Cheese
28oz Can San Marzano Tomatoes
2 Garlic Cloves – Minced
1 Bay Leaf
2TB Basil (2tsp dried)
1TB Oregano (1tsp dried)
Salt & Pepper
1lbs Shrimp – Peeled & De-veined
1 Zucchini – Chopped
1 Small Onion – Chopped
1tsp Olive Oil
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side.
In a large saute pan place the olive oil over medium heat and then add the zucchini and onions and cook until the zucchini has started to soften, add all the ingredients in the tomato sauce over medium heat and allow it to cook for 5 minutes then with either a fork or a potato masher gently break up the tomatoes and keep the sauce simmering – stirring occasionally – for approximately 20-25 minutes to allow it to reduce and thicken. Once the sauce has reduced add the shrimp to the sauce and cook the shrimp until they are fully cooked through and no longer translucent. Remove the sauce to the drained pasta pot and mix with the pasta.
Don’t bother cleaning the pan, just put it right back on the stove. Mix together all the ingredients in the cream sauce and pour into the saute pan and turn it over medium heat and with a spoon continually stir as it will thicken quickly as it warms. Once it has reached a nice gravy consistency toss it into the pasta pot and mix with the other ingredients, top it with a lid and let it sit for 4-5 minutes to let all the flavors meld together then serve and enjoy!
WW: 10 Points Plus / serving