The healthy and flavorful Weight Watcher Shrimp Pasta is very easy to prepare. Additionally, you can maintain the recipe’s creamy texture and still keep it healthy by using Greek yogurt, which has fewer calories than mayo, creamy cream cheese, or heavy cream. The following is a fantastic idea.
Tips for making this recipe:
There are scallops in this delectable recipe. We adore eating shrimp; however, preparing them might be slightly challenging at first. Nevertheless, you’ll soon get the hang of it. The shrimp should turn pinkish and somewhat white rather than gray and translucent or clear. If the shrimp still have that hue, they are not cooked enough. Raw shrimp are typically transparent and gray. You may overcook your shrimp if they are perfectly white.
A thermometer for meat shows 120 °C as the interior temperature of prepared shrimp. When the shrimp are frying, you want them to form an oval pattern. An oval shape indicates that they’re over-prepared.
Ingredients:
- Shrimp: 1 lb.
- Honey: 1/4 cup.
- Garlic minced: 3 tsp.
- Greek yogurt: 1/2 cup.
- Whole-wheat pasta: 13 oz.
- Coconut oil: 1 tsp.
- Water: 4 cups.
- Sriracha: 1 tbsp.
- Lime: 1
- Green onions: 1/2 cup.
- Vinegar: 1 tbsp.
- Fresno peppers: 1/2 cup.
Instructions:
- Select the simmer setting on the pressure cooker. Add the oil of the coconut and let it melt while heating up.
- One teaspoon of coconut oil Next, add the minced garlic and the Fresno chili peppers. Grill for about thirty seconds till they become fragrant. 3 tsp.
- Garlic, a quarter cup of Fresno peppers Break the spaghetti noodles in half and place them in the pot immediately. Protect the noodles with water. Fourteen ounces of whole wheat pasta and four cups of water.
- Add the lime along with rice vinegar, pepper cultivation, honey, and frozen shrimp to the noodles.
- After locking the cover, switch the pressure valve to seal. a quarter of a teaspoon black pepper, 1 tablespoon vinegar, a quarter-cup of honey, 1 lime, and one pound of shrimp
- Cook for a maximum of two moments. Utilizing a controlled, swift release technique, release the pressure.
- To achieve this, toggle the pressure valve with a spoon so that only a small amount of pressure flows at a time. By doing this, the wine will not release downward from the top.
- Put the slow cooker’s lid on.
- Sauté for two and a half hours on low heat or a little over two hours on high heat.
- Pull away the top and mix the onions and Greek yogurt. Assist.
Nutritional facts:
Carbohydrates: 62 g.
Saturated fat: 2 g.
Potassium: 239 mg.
Calories: 405 kcal.
Calcium: 206 mg
