4 Servings. Weight Watchers Points Plus Per Serving: 17
Ingredients
- 2 pound(s) uncooked shrimp, clean, devein, remove shell
- 4 Tbsp regular butter
- 1 cup(s) white wine
- 8 clove(s) (medium) garlic clove(s), chop into fine pieces, divide 2/3 for shrimp, 1/3
- 8 cup(s) fresh baby spinach
- 5 Tbsp fresh lemon juice
- 4 cup(s) cooked whole-wheat spaghetti
- 2 Tbsp olive oil, for spinach
- 2 Tbsp fresh parsley
- 1 tsp paprika
- 4 fl oz water
- 2 Tbsp cornstarch
Instructions
- Boil water for spaghetti, cook spaghetti and set aside. While pasta is cooking, chop up the garlic and divide 2/3 for shrimp and 1/3 for spinach. Heat butter in a skillet until mostly melted. Toast 2/3 garlic. Toss in shrimp, cook for 1-2 minutes. Add white wine, water, lemon juice, parsley, paprika. Add salt and pepper to taste. Let simmer for about 6 minutes, when shrimp are pink and sauce begins to reduce. Add cornstarch to thicken sauce, stir, and let simmer on low for another 1-2 minutes. In a separate skillet, heat olive oil and remaining garlic. Add spinach. Saute until wilted. Divide shrimp over 1 cup of pasta, add juice, and add spinach.
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