Creamy pasta with shrimp and peas

We’ve been watching entirely too much food network recently. I realized recently that although we watch, I seldom try any of the recipes. This creamy pasta with shrimp and peas is my lightened up take on a dish Rachel Ray cooked one night last week on 30-minute meals. I substituted turkey bacon for the real thing and fat free cream cheese for mascarpone cheese (i know my cheese connoisseur friends have now snubbed me, sorry, it’s what i had in the fridge). She served hers with talapia on the side, and we added shrimp. By my calculation, this recipe makes five servings at 6 WW point per serving.

3 tsp olive oil
5 slices turkey bacon
1 medium onion chopped
1 cup mushrooms
1 large can whole tomatoes
6 oz Barilla Plus Penne
8 oz fat free cream cheese
1 cup canned green peas
6 oz shrimp peeled, deveined

Slice bacon into half inch strips and saute in 1 tsp olive oil. Once crisp, add remaining olive oil, onion and mushrooms. Cook until translucent. Add tomatoes and break up into chunks. Add cream cheese and stir until melted. Add cooked pasta and shrimp. Once heated through, add green peas.

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