Creamy pasta with shrimp, tomatoes and basil
PIN IT!This fresh, simple and delicious summer inspired creamy pasta with shrimp, tomatoes and basil is perfect for those nights you don’t want to spend hours cooking dinner! Plus it’s a great use for fresh summer produce.
Let’s talk about how much I love shrimp for a second. When I was growing up, I’d eat pounds of it on a daily basis. Actually, there was a day when I actually ate pound of shrimp in a sitting. There wasn’t one piece that was left unshelled. It was definitely one of my better eating days. And since shrimp has like 4 calories, I didn’t feel gross or bloated. In fact, I think I even went on to wear a bathing suit afterwards. The things I’d do for that metabolism again.
I still can eat my fair share of shrimp, but we don’t have it EVER at our house. Sadly, my husband is allergic to shrimp. Can you believe that? I think his whole face falls off and he dies. It’s absurd. He’s such a bubble boy. He’s allergic to coconut, shrimp…I mean, what does he expect me to eat? Chopped liver?
Actually, it sort of does work out in my favor because then I can eat double the amount of foods he can’t. So when I made this pasta, I could eat all of it. Which, is good for me since I love food but oh so horrible for my waist line. But whatever. I’d rather die fat and happy than skinny and….hungry.
For the amazing shrimp and tomato pasta, check out this recipe here on SHEKNOWS!
Nutritional information per serving (about 1/2 cup):
Calories: 280
Fat: 11.6 grams
Carbohydrates: 32.5 grams
Fiber: 4 grams
Protein: 16.5 grams
Weight Watchers Points: 8
Claire
Tags:low-fat healthy recipes, pasta recipes, shrimp recipes, summer recipes, tomato recipes
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