Shrimp Pasta with Spinach Alfredo
A Shrimp and Pasta Dish Topped with a Creamy Spinach Alfredo Sauce
Jan 11, 2008
A lot of spinach alfredo sauces for pasta are heavy in fat and calories. But this one only tastes rich. It is actually surprisingly healthy.
This shrimp pasta recipe is also quite quick and easy, thanks to a few shortcuts. The shrimp is pre-cooked, so you don't have to bother shelling or deveining it yourself. And the spinach sauce for this pasta starts with a store-bought low-fat alfredo sauce. Even the spinach is frozen, so all you really have to do is open a few packages, put everything together on the stove and voila! Twenty minutes later you have an amazing dinner on the table!
Shrimp Pasta with Spinach Alfredo Sauce
Ingredients
- 8 oz. whole wheat spaghetti or angel hair pasta
- 1 10 oz. container refrigerated low-fat alfredo sauce (such as Buitoni)
- 5 oz. frozen chopped spinach (half of a 10-1/2 oz. package)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 8 oz. cooked shrimp
Directions
- Prepare spaghetti according to package directions. Drain and set aside.
- Heat alfredo sauce in a medium saucepan over medium-low heat. Add frozen chopped spinach (there is no need to thaw the spinach). Stir occasionally. Heat until warmed through. Season with salt and pepper.
- Meanwhile, if using frozen cooked shrimp, thaw. Add shrimp to sauce and cook just until warm.
- Spoon over pasta and serve immediately.
Makes 3-4 servings.
Per serving (based on 4): 354 calories, 8 g fat (3.5 g saturated fat), 124 mg cholesterol, 506 mg sodium, 44 g carbohydrate, 1 g fiber, 25 g protein, 86% vitamin A, 5% vitamin C, 19% calcium, 25% iron
For more healthy shrimp recipes, see also shrimp salad with spinach, shrimp fried rice and shrimp quesadillas.
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