- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 438.8
- Total Fat: 6.1 g
- Cholesterol: 207.8 mg
- Sodium: 833.4 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 4.5 g
- Protein: 34.7 g
Spicy Jalepeno Shrimp Pasta and Toasted BaguetteSubmitted by: SEAGIRLRUN
IntroductionThis is an ultra quick recipe and you can even use precooked shrimp to make it quicker!
The blending of the fresh jalepeno and sundried tomato with just a hint of olive oil makes this great lowfat recipe a sure fire winner! This is an ultra quick recipe and you can even use precooked shrimp to make it quicker!
The blending of the fresh jalepeno and sundried tomato with just a hint of olive oil makes this great lowfat recipe a sure fire winner!
1 package buitoni fresh linguine (the package says it serves 3, but this recipes makes 4 decent portions, depending on your appetite!)
2-3 jalepenos, seeds removed and sliced across for round slices
1/2 red onion, slivered
16 oz raw shrimp
1/2 package California Sun-Dry Sundried tomatoes (these are dried fruit in a package, not in oil)
2-3 cloves garlic, minced
2 tsp Olive oil
scant 1/4 cup vegetable broth
4 Tbl Fresh grated parmesan cheese
Publix All Natural Crusty Baguette
Olive Oil Spray or Mr. Misto sprayer
salt and pepper
Heat olive oil in a large skillet or wok. Add shrimp. Cook for about 3 min, stirring occasionally. Add the onion, sundried tomatoes, garlic and jalepeno. Cook until no longer translucent.
Add canned diced tomatoes (1/2 can including 1/2 of the juice). Add vegetable broth. Salt and Pepper to taste. Stir and serve with 1Tbl of fresh parmesan on each serving.
Add pasta to the skillet and toss to coat.
Cut baguette into 4 equal pieces. Slice each piece in half. Spray open faces with olive oil, and sprinkle with garlic powder, italian seasoning and pepper. Toast.
Number of Servings: 4
Recipe submitted by SparkPeople user SEAGIRLRUN.