Shrimp and Veggie Pasta with Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Ingredients:Red onions .5 cupPeppers, sweet, red, raw, sliced, 0.75 cup Baby bella mushrooms .75 cupShrimp, cooked, 8 oz Brown Sugar, 1 tsp packedGrape tomatoes [2 containers]Barilla Whole Grain Rotini Pasta, 8 oz Del Monte canned corn, no salt added, 0.50 cup Low-Moisture Part Skim Mozzarella Cheese 1/2 cup (or parmesan)Fresh Basil Leaves (about 4)Seasonings: salt, pepper, cumin, cayenne pepper, italian seasoning.
Cook pasta according to box instructions, drain and set aside.
After de shelling and deveining, saute shrimp in pan using Pam spray with pepper, garlic power and salt (if you wish) in a separate pan and set aside. (cook 2 minutes on each side).
Spray cooking pan with Pam or similar product. (Make sure your pan is completely covered so veggies don't stick)
Add 1 minced garlic clove to pan, cooking for 1-2 minutes.
Add to pan red onions, peppers, and mushrooms cooking/stirring for about 2 minutes.
Next, add 2 containers of grape tomatoes, and close the lid on your pan. Allow to cook for about 4-5 minutes on low to medium heat. After 4 minutes, open lid and stir contents of the pan. At this point, the tomatoes should have started to burst from the heat of the closed pan. If not, use a potato masher to assist the tomatoes in opening, as this liquid will help to create the sauce.
Once tomatoes have opened, add to sauce 1/2 cup of corn, and season to taste with italian seasoning, pepper, salt, cumin, a dash cayenne pepper and 1 tsp of brown sugar.
Close the lid and allow sauce to simmer for 5-7 minutes, stirring occasionally.
**Be sure to taste your sauce at this point and add any additional seasonings to suit your taste***
Add to sauce cooked pasta and previously cooked shrimp. Mix all contents of pan and continue cooking another 5 minutes. Add to dish fresh chopped basil leaves, mozzerrella cheese (another good option is freshly grated parmesan cheese. ), toss together with pasta and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LADYAMELIA.
After de shelling and deveining, saute shrimp in pan using Pam spray with pepper, garlic power and salt (if you wish) in a separate pan and set aside. (cook 2 minutes on each side).
Spray cooking pan with Pam or similar product. (Make sure your pan is completely covered so veggies don't stick)
Add 1 minced garlic clove to pan, cooking for 1-2 minutes.
Add to pan red onions, peppers, and mushrooms cooking/stirring for about 2 minutes.
Next, add 2 containers of grape tomatoes, and close the lid on your pan. Allow to cook for about 4-5 minutes on low to medium heat. After 4 minutes, open lid and stir contents of the pan. At this point, the tomatoes should have started to burst from the heat of the closed pan. If not, use a potato masher to assist the tomatoes in opening, as this liquid will help to create the sauce.
Once tomatoes have opened, add to sauce 1/2 cup of corn, and season to taste with italian seasoning, pepper, salt, cumin, a dash cayenne pepper and 1 tsp of brown sugar.
Close the lid and allow sauce to simmer for 5-7 minutes, stirring occasionally.
**Be sure to taste your sauce at this point and add any additional seasonings to suit your taste***
Add to sauce cooked pasta and previously cooked shrimp. Mix all contents of pan and continue cooking another 5 minutes. Add to dish fresh chopped basil leaves, mozzerrella cheese (another good option is freshly grated parmesan cheese. ), toss together with pasta and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user LADYAMELIA.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 4.4 g
- Cholesterol: 94.4 mg
- Sodium: 173.2 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 6.2 g
- Protein: 19.4 g
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