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This is one that I wish I would have grilled the shrimp for some added flavor, but I was in a hurry and now eating it I’m kicking myself for not taking the extra time. Overall, it’s a light dish and easy to whip up for lunch.

Healthy Shrimp Pasta

(Adapted from The Realistic Nutritionist)


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12 ounces shrimp, tails removed

8 ounces of pasta (I used linguine)

3 cups fresh spinach

5 ounces light cream cheese

1/4 cup crisp wine (I used Masi Masianco Pinot Grigio & Verduzzo)

3/4 cup shrimp or vegetable broth

1/4 cup light cream

1/3 cup parmesan

1 small onion, finely chopped

2 cloves of garlic, minced

1/2 yellow pepper, chopped

2 tablespoons butter

Liberal dashes salt and pepper

Lemon zest


Prepare pasta according to box. Rinse and set aside.


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Heat 1 tablespoon butter in a medium size 3 quart pan over medium high heat. Add onions and cook until soft, about 2 minutes.


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Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper.


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Cook until mixture begins to thicken a bit, about 6 minutes. Stir in parmesan, lemon zest and additional salt and pepper to taste.


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Let simmer another 4 or 5 minutes to thicken up. Remove from heat.


In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2 – 4 minutes or until done.


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Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce.


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Pour over pasta and enjoy!

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