On the menu tonight for Fish Week was:
Emeril’s Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions (yes, the title was really that long. LOL )
Family’s Opinion: SPICY! While my husband and I loved the spice, we all agreed a little less crushed red pepper next time would be best. Otherwise, it was another hit with everyone, but one daughter who doesn’t care for shrimp anyway. She also said that the pasta tasted to much like … pasta. She couldn’t explain, but I think my explanation below is why she felt this way.
My plate held 4 oz. pasta (we splurged on regular, white pasta), 2 oz. shrimp and 3 oz. broccoli for approximately 320 calories. Again, not too bad and left me feeling plenty satisfied. Now on to my comments about the meal.
I omitted the butter from this recipe and I think it left the pasta a bit dry. I’ll have to figure out what to do to rectify that, or decide if 4 tablespoons of butter is worth the calories when splitting it up so much.
Also, the pasta to shrimp ratio was a little much for us. As in (in case I got this wrong) too much pasta for the amount of shrimp. My family is not big on pasta. Personally, I could eat it daily
and lots of it, but I even added more shrimp than one serving was probably supposed to have. The pasta drowned out the meat a bit. I’ll end up tossing some of the leftover pasta and keeping only enough for the amount of shrimp left.
Will I make this again? You bet!! It was nice to have a tasty dish that was low in calories, high in flavor!
taken from the Food Network
Done myself at home. No extra spices, just water and fresh broccoli.