Easy Low Carb Shrimp and Cheese Pasta Recipe

Easy Low Carb Shrimp and Cheese Pasta Recipe

low-carb-shrimp-pastaThis low carb pasta recipe is a marvelous main course if you love a velvety and tantalizing cheese sauce on pasta. This isn’t your mom’s heavy Alfredo sauce; it's a delicious and mildly spicy blend that can “stand on its own” and easily be “ramped up” for those who would like to kick it up a notch on the spicy end. Or not.

Please try this because it's fantastically low carb legal with the Carb Counters™ Skinni Linguini and you’ll think you are dining at a good Italian eatery. It's that good. The shrimp is positively succulent in this dish prepared with the shrimp boil.

If you want to use ham, bacon or turkey in place of the shrimp, that’s fine too… check out the variations. Enjoy!

-Brenda

Ingredients

  • 2 Oz Cream cheese
  • 1/2 Cup Sour cream
  • 8 Oz Kraft Deli Cheese, American ( 8 slices)
  • 1/2 Cup Salsa
  • 1 Can (4.5 Oz) Green chili’s, drained
  • 8 Oz Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 1/2 Lb Large shrimp, (26-30 count per lb.) fresh or frozen (shells & tails on preferred)

Directions

Cook’s Tip: If you are using either fresh or frozen shrimp with the shells on, it makes a real difference in flavor of the cooked shrimp to place them in 1 quart of water with 1/2 Tablespoon salt, 1-1/2 teaspoons vinegar and 1-1/2 teaspoons Zatarian's shrimp boil. Not using Zatarian's shrimp boil? Try our recipe to make your own Shrimp Boil. This is the way to cook shell-on shrimp - this is the flavor “secret”.

Note: Cheese sauce and shrimp may be prepared while cooking the pasta. That way, dinner is easy and fast.


Boil pasta. Drain and set aside, covered.


Use 1 quart water for each 1 lb shrimp - Bring salt, water and vinegar to a rolling boil. Add shrimp boil, stir and add shrimp.
Turn heat off and let shrimp sit, covered for just 3-4 minutes. Drain shrimp immediately. Do not let stand in water or shrimp can overcook and become “tough”.


Combine all other ingredients and heat to almost boiling, stirring until cheeses are melted and well blended with other ingredients.
Peel the shrimp (if using shell-on shrimp) divide and place approximately 7 shrimp on top of each pasta/cheese sauce serving. Stir lightly to mix shrimp in with the sauce a bit. Makes 4 main entrée servings; 9 net carbs per dinner serving, or 6 luncheon size servings at 6 net carbs per serving.


Variations:


For spicy version, substitute chopped jalapeno’s for the green chili’s and add several shakes of hot sauce.


Use ham, bacon, chopped turkey or chicken in place of the shrimp.


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