Every day I have yogurt, fruit, mini bagel, veggie sausage and the new Weight Watcher Jalapeno cheese spread (triangles like the laughing cow). That is my morning….not all at once but for the most part spread out over the morning. Then I tend to get an iced coffee or my new favorite in the hotter temps – a Starbuck’s Mocha Frappachino Light over my lunch break (which I take from 1-2). Then, later, if I’m hungry, I fix myself a garden veggie burger with lots of pickles and ketchup or Archer Farms Cherry Almond Oatmeal – that stuff is SO good! When I get home, Grumpy and I head to Planet Fitness to exercise and by the time we get home it’s late so I don’t feel like cooking any type of meal that calls for having to do a lot of kitchen clean up. So, we usually end up with something like my yummy veggie sausage pita pizza or BBQ veggie chicken pita pizza.
On one of my trips to Starbucks over lunch last week I found a Weight Watcher’s booklet for 15 minute recipes. (Starbucks is located in the Barnes and Noble – a good way to kill two birds with one stone!). I bought that book as an added treat for skipping out on free donut day at Dunkin Donuts. ;o) In it are several recipes I want to try. Since Grumpy and I were home at dinner time for once and since I hadn’t really cooked what you can call a real meal in a few days, I decided to make the shrimp and pasta dish that Grumpy thought looked yummy. The house smelled wonderful of garlic and butter and seafood. Was it worth making? Definitely. I loved the sun dried tomatoes and spinach in this. I’m do think instead of freshly grated parm I might go with dried parm because sometimes I think that has a more pungent flavor and I would add some red pepper flakes to the mixture too for a little more kick. For those who like milder dishes, this would be perfect. For people like me who love a lot of spice and heat it needed something else. I will make it again for certain….with the changes I think it needs!
- 1 serving = 1 cup
- WW Points = 9
- 5 ounces uncooked vermicelli
- 1 (6 oz) package fresh baby spinach
- ⅓ cup julienne-cut sun-dried tomatoes, packed without oil
- 1-1/2 tablespoons butter, divided
- 1-1/4 pounds large shrimp, peeled and deveined
- 3 large garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup dry white wine
- 3 tablespoons fresh lemon juice
- ¼ cup grated fresh Parmesan cheese
- Break pasta in half and cook according to package directions. Place spinach and tomatoes in a colander.
- While pasta cooks, melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add shrimp and garlic, sprinkle with salt and pepper and saute 4 minutes or until shrimp turn pink. Stir in wine and cook 1 minute. Remove pan from heat.
- When pasta is done cooking, pour pasta and cooking liquid over spinach mixture in colander. Toss with tongs until spinach wilts. Add to shrimp mixture along with remaining 1-1/2 teaspoons butter and lemon juice. Toss well. Sprinkle with Parmesan Cheese.