Creamy Shrimp, Zucchini & Bell Pepper Pasta

One of my favorite recipes to adapt is originally from Skinny Taste for a Creamy Chicken Pasta that I subbed Shrimp for and now I've substituted even more. I dropped the tomatoes and added julienned zucchini strips which blended right in with my noodles - note if you have picky eaters you may be able to fool them into eating something green with the zucchini prepared this way! I love this recipe, it tastes so decadent as if I used all kinds of cream and cheeses and other deliciousness to achieve the creamy when in reality I used nice healthy alternatives.



Creamy Shrimp, Zucchini + Bell Pepper Pasta: Serves 4

8oz Pasta
1 Red Pepper – Sliced
1 Large Onion - Sliced
1 Large Zucchini - Julienned - Approx 3-4C
2 Garlic Cloves – Minced
1lbs Shrimp – Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk (Fat Free)
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay
1TB Olive Oil

Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking, toss your shrimp with 1tsp of olive oil and 1/2tsp of old bay seasoning. Add to a skillet that has been preheated over medium heat and cook for 3-4 minutes until completely cooked through. Remove from the pan and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).

Now onto the vegetables! I like to cut all the veggies into strips / slices so once they are softened they will twirl easily with my pasta. I have a julienne peeler which makes cutting the zucchini a breeze, I highly suggest investing in one or using a julienne attachment on a mandolin to make fast work of this task. Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren’t a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 2-3 minutes then add the zucchini and cook for another 3-4 minutes.

Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Add to the cooked vegetables and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!

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WW: 10 Points Plus / serving