Spicy Jalepeno Shrimp Pasta and Toasted Baguette
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 445.0
- Total Fat: 6.1 g
- Cholesterol: 207.8 mg
- Sodium: 808.4 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 5.5 g
- Protein: 35.0 g
View full nutritional breakdown of Spicy Jalepeno Shrimp Pasta and Toasted Baguette calories by ingredient
Introduction
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! 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!
Number of Servings: 4
Ingredients
-
2 tbsp Parmesan Cheese, shredded
1 tsp fresh minced garlic or powder
1 TB Olive Oil
0.50 large Onions, raw
16 oz Shrimp, raw
0.25 cup Vegetable Broth
4 serving olive oil (great value) 100% extra virgin olive oil cooking spray
2 serving Publix All Natural Crusty White Baguette (1/4 loaf)
3 serving Buitoni Linguine
1 serving California Sun Dry Sundried Tomatoes Julienne Cut (.5 oz)
3 serving jalepeno, fresh (one pepper)
1-1.5 cup Canned tomato Hunts Fire Roasted w/Garlic (use up to the whole can14.5 oz, to your preference. I prefer a light coating not too soupy-saucy)
Directions
Cook pasta and drain. Set aside.
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.
Enjoy!
Serves 4
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.
Enjoy!
Serves 4