Left over pasta becomes Shrimp Scampi w/roasted peppers & spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp Butter, salted or unsalted3 oz Baby Spinach Leaves .25 tsp Crushed Red Pepper1 red sweet bell pepper chopped 8 oz cooked (left over from night before) thin spaghetti 3 Fresh Garlic cloves minced 1 tbsp Parmesan Cheese, grated 2 tbsp Extra Virgin Olive Oil .25 tsp table salt (optional) .25 tsp Pepper, black .5 cup chicken broth reduced sodium 12 oz Shrimp small raw,peeled, deveined, tail off
1.Cook and drain pasta as per package instructions
2.Preheat large sate pan on medium 1-2 minutes. Place oil, garlic in pan and cook 3-4 minutes or until garlic edges begin to turn golden.
3.Add peppers, shrimp, pepper flakes, salt & pepper, cook and stir about 1 minute.
4.add broth, cook 2-3 minutes or until shrimp have just turned pink.
5.Reduce heat to low, stir in butter, spinach, cheese, cooked pasta and stir or toss until butter and cheese is melted and spinach leaves wilts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMAS2526.
2.Preheat large sate pan on medium 1-2 minutes. Place oil, garlic in pan and cook 3-4 minutes or until garlic edges begin to turn golden.
3.Add peppers, shrimp, pepper flakes, salt & pepper, cook and stir about 1 minute.
4.add broth, cook 2-3 minutes or until shrimp have just turned pink.
5.Reduce heat to low, stir in butter, spinach, cheese, cooked pasta and stir or toss until butter and cheese is melted and spinach leaves wilts.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AMAS2526.
Nutritional Info Amount Per Serving
- Calories: 397.2
- Total Fat: 17.6 g
- Cholesterol: 84.2 mg
- Sodium: 559.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 3.3 g
- Protein: 15.3 g
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