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Angel hair with shrimp and tomato sauce


Shrimp cooked with tomatoes, a touch of cream, white wine and a hint of lemon. This pasta dish is so simple to make and is ready in about 15 minutes, perfect for a weeknight meal.

The lemon juice adds a nice touch and compliments the shrimp. This is also great over spaghetti squash for a low-carb or gluten-free meal.

Angel Hair with Shrimp and Tomato Sauce

Servings: 4 • Serving Size: 1/4 • Points +: 10 pts. • Smart Points: 8
Calories: 376.7 • Fat: 6.8 g • Protein: 29.6 g • Carb: 46.7 g • Fiber: 5.0 g • Sugar: 6.3 g Sodium: 389.5 mg


  • 1 lb. large shrimp, peeled and deveined
  • 1 tbsp. olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup white wine
  • 14 oz. can diced tomatoes, drained
  • 1/2 cup half and half
  • oregano
  • salt and fresh pepper
  • 1 tsp. lemon juice
  • 1/4 cup chopped parsley
  • 8 oz. angel hair pasta (whole wheat, low carb or high fiber)


  • Boil water for pasta. Cook according to package instructions.
  • Meanwhile, season shrimp with salt and oregano. Cook shrimp and garlic in olive oil in a large skillet over medium heat for about 2 minutes. Add tomatoes, wine, salt and pepper and cook an additional minute. Add half and half and cook 1 more minute. Add lemon juice and parsley and serve over pasta. Divide equally in 4 plates.


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