Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
Been a while since this surfaced and I tried a new dish last night that turned out great. I don't have the points yet, maybe someone could run it for me and add them.
Shrimp Arrabbiata
Ingredients
8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
12 ounces peeled and deveined extra-large shrimp
3/8 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil: I sprayed then used about 1 tsp
1 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1/3 cup dry white wine
2 cups canned crushed tomatoes
2 tablespoons grated pecorino Romano cheese
1/4 cup thinly sliced fresh basil
1 tablespoon fresh lemon juice
Preparation
1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.
2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.
I did a steamed asparagus with garlic and sea salt and cut up half of a fresh pineapple split two ways to go with it. Satisfying and still have two servings left for a lunch!
Shrimp Arrabbiata
Ingredients
8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
12 ounces peeled and deveined extra-large shrimp
3/8 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil: I sprayed then used about 1 tsp
1 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1/3 cup dry white wine
2 cups canned crushed tomatoes
2 tablespoons grated pecorino Romano cheese
1/4 cup thinly sliced fresh basil
1 tablespoon fresh lemon juice
Preparation
1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.
2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.
I did a steamed asparagus with garlic and sea salt and cut up half of a fresh pineapple split two ways to go with it. Satisfying and still have two servings left for a lunch!
