Hope you all had a great Halloween and welcome back! I recently had foot surgery and took a little time to recoup. As I have been getting back to my old self this dish is one that even I could make (insert joke about making it standing on one leg). My 10 Minute Creamy Tomato and Shrimp Pasta is one of those great weeknight dinners that is made from ingredients you probably have in your pantry or freezer already. And (bonus!) it only takes ten minutes to whip up. The cream cheese makes this simple dish extra decadent however, you can make it without. Behold, quick and easy comfort food, perfect for any night of the week.
Creamy Tomato and Shrimp Pasta
Recipe by Ali Caron, RD
2 cups penne pasta (uncooked)
1 tablespoon olive oil
1 tablespoon unsalted butter
15-20 large shrimp
2 cups marinara sauce
2 tablespoons 1/3 less fat cream cheese
Directions: In medium sauce pot, cook pasta according to package. Meanwhile, in a large sauté pan, heat olive oil and butter. Add shrimp and cook until golden on both sides. Remove shrimp and roughly chop. Add tomato sauce and cream cheese to sauté pan and stir until combined and heated through. Strain pasta and add to sauté pan, along with shrimp. Toss gently to coat all the pasta with sauce. Serve!
Nutrition Facts: 372 Calories, 13g Fat, 49g Carbohydrates, 15g Protein, 636 mg Sodium, 532mg Potassium, 3g Fiber