Spaghetti with Peppers & Shrimp
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.2
- Total Fat: 7.7 g
- Cholesterol: 42.9 mg
- Sodium: 52.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.4 g
- Protein: 8.0 g
View full nutritional breakdown of Spaghetti with Peppers & Shrimp calories by ingredient
Number of Servings: 6
Ingredients
-
24 Colossal Uncooked Shrimp
1 lb. cooked whole wheat spaghetti
1/4 cup extra-virgin olive oil
1 tsp. crushed red pepper flakes
1 clove garlic, minced (optional)
1/2 cup red onion, sliced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 yellow bell pepper, finely diced
Garnish:
Shaved or grated Parmesan Reggiano cheese
1/4 cup fresh basil, chopped
Kosher salt and freshly ground pepper, to taste
Directions
Directions:
1. To prepare the shrimp, estimate about 6 shrimp per person and follow the directions on a bag of Uncooked Shrimp (21/25 count). Drain and set aside to cool. Cook the pasta according to the directions and toss with a couple tablespoons of olive oil; set aside to cool at room temperature.
2. In a large sauté pan warm three tablespoons over medium heat. Begin the sauté with crushed pepper flakes and (optional) minced garlic. Once the garlic is golden (about 1 minute). add crescent-sliced onion* and stir until they become translucent. Add diced peppers* and "sweat" the peppers until soft and glistening. Taste for salt, as needed.
3. Add the cooked pasta and shrimp and gently toss until the pasta is coated and the shrimp is evenly distributed.
Assembly:
For individual servings, portion about 6 shrimp per person. Serve in warmed pasta bowls, ensuring that at least 2 shrimp are reserved and placed on top of the pasta for presentation. Sprinkle each serving generously with shaved or grated cheese and fresh basil. Offer freshly cracked pepper at the table, as desired.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBOB1979.
1. To prepare the shrimp, estimate about 6 shrimp per person and follow the directions on a bag of Uncooked Shrimp (21/25 count). Drain and set aside to cool. Cook the pasta according to the directions and toss with a couple tablespoons of olive oil; set aside to cool at room temperature.
2. In a large sauté pan warm three tablespoons over medium heat. Begin the sauté with crushed pepper flakes and (optional) minced garlic. Once the garlic is golden (about 1 minute). add crescent-sliced onion* and stir until they become translucent. Add diced peppers* and "sweat" the peppers until soft and glistening. Taste for salt, as needed.
3. Add the cooked pasta and shrimp and gently toss until the pasta is coated and the shrimp is evenly distributed.
Assembly:
For individual servings, portion about 6 shrimp per person. Serve in warmed pasta bowls, ensuring that at least 2 shrimp are reserved and placed on top of the pasta for presentation. Sprinkle each serving generously with shaved or grated cheese and fresh basil. Offer freshly cracked pepper at the table, as desired.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBOB1979.