Farfalle with Chile-Lime Shrimp & Red Peppers
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz whole-wheat farfalle pasta1 1/2 tbsp olive oil, divided2 red bell peppers, thinly sliced1/8 tsp plus 1/4 tsp sea salt, dividedpinch fresh ground black pepper, or to taste1 cup frozen corn5 scallions, thinly sliced1.5 lb shrimp, peeled, deveined, and tails removed1 1/2 tsp chile powder1/2 packed cup chopped fresh cilantro1 lime, zested and juiced, plus additional wedges for garnish
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
Nutritional Info 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
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