Farfalle with Chile-Lime Shrimp & Red Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 495.7
- Total Fat: 9.6 g
- Cholesterol: 258.4 mg
- Sodium: 501.6 mg
- Total Carbs: 60.9 g
- Dietary Fiber: 5.8 g
- Protein: 37.3 g
View full nutritional breakdown of Farfalle with Chile-Lime Shrimp & Red Peppers calories by ingredient
Introduction
from Clean Eating magazine from Clean Eating magazineNumber of Servings: 4
Ingredients
-
8 oz whole-wheat farfalle pasta
1 1/2 tbsp olive oil, divided
2 red bell peppers, thinly sliced
1/8 tsp plus 1/4 tsp sea salt, divided
pinch fresh ground black pepper, or to taste
1 cup frozen corn
5 scallions, thinly sliced
1.5 lb shrimp, peeled, deveined, and tails removed
1 1/2 tsp chile powder
1/2 packed cup chopped fresh cilantro
1 lime, zested and juiced, plus additional wedges for garnish
Directions
1: Cook farfalle al dente according to package directions. Drain and set aside.
2: Meanwhile, in a large skillet, heat 1/2 tbsp oil on medium-high. Add bell peppers, 1/8 tsp salt and black pepper. Cook, stirring occasionally, until peppers are tender and lightly browned, 10 to 12 minutes. Add corn and cook, stirring often, until heated through, about 2 minutes. Stir in scallions and transfer mixture to a large bowl.
3: Reduce heat to medium and add remaining 1 tbsp oil to skillet. Season shrimp with remaining 1/4 tsp salt and chile powder and add to skillet. Cook, turning once or twice, until centers are opaque, 4 to 6 minutes. Transfer shrimp to bell pepper mixture and add cilantro and lime zest and juice. Add pasta to mixture and toss to combine. Divide among serving bowls and, if desired, garnish with lime wedges. Serve immediately.
Serving Size: makes 4 servings 1 3/4 cups each serving
2: Meanwhile, in a large skillet, heat 1/2 tbsp oil on medium-high. Add bell peppers, 1/8 tsp salt and black pepper. Cook, stirring occasionally, until peppers are tender and lightly browned, 10 to 12 minutes. Add corn and cook, stirring often, until heated through, about 2 minutes. Stir in scallions and transfer mixture to a large bowl.
3: Reduce heat to medium and add remaining 1 tbsp oil to skillet. Season shrimp with remaining 1/4 tsp salt and chile powder and add to skillet. Cook, turning once or twice, until centers are opaque, 4 to 6 minutes. Transfer shrimp to bell pepper mixture and add cilantro and lime zest and juice. Add pasta to mixture and toss to combine. Divide among serving bowls and, if desired, garnish with lime wedges. Serve immediately.
Serving Size: makes 4 servings 1 3/4 cups each serving