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.
Nutritional information per serving (about 1/2 cup):
Fat: 11.6 grams
Carbohydrates: 32.5 grams
Fiber: 4 grams
Protein: 16.5 grams
Weight Watchers Points: 8