Garlic Cream Shrimp with Rigatoni

Recipe from Weight Watchers

POINTS® Value: 10
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Moderate

If you don't have time to peel and devein your shrimp, buy them already cleaned from the fish store. Only use about 1 pound to accommodate for the weight of the peels.

12 oz uncooked rigatoni
1 medium onion(s), chopped
3 medium garlic clove(s), minced
1 large sweet red pepper(s), chopped
4 Tbsp reduced-fat sour cream
1/4 cup(s) wine, white, dry
1 pound(s) shrimp, medium, flesh only or 2 lbs, peeled and deveined
4 medium scallion(s), chopped
2 Tbsp parsley, chopped

Cook rigatoni according to package directions. Drain and set aside.

Coat a nonstick pan with cooking spray, heat and add onions, garlic and pepper. Cook for 2 minutes, lower heat and stir in sour cream and wine. Add shrimp and cook until pink.

Stir in rigatoni, scallions and parsley and warm through.


This is a good, nice looking meal. I really liked it, but I'm a pasta whore, so I typically like anything with pasta. One thing I will mention - it's not creamy at all. The sauce just kinda coats the pasta and shrimp, but there's absolutely no extra to make it "creamy". It's still good, but just so you know.