Tri-Colored Peppers and Shrimp with thin spaghetti

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 418.8
  • Total Fat: 11.0 g
  • Cholesterol: 101.3 mg
  • Sodium: 462.4 mg
  • Total Carbs: 57.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Tri-Colored Peppers and Shrimp with thin spaghetti calories by ingredient
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Number of Servings: 6


    1 Tbsp Extra Virgin Olive Oil
    1/2 Medium Onion, finely chopped
    1/2 c minced Garlic
    3/4 cup Shrimp
    15 spears fresh Asparagus, cut into 2 inch pieces
    3 medium peppers, 1 each yellow, orange and red
    3 Tbsp Butter, unsalted
    2 tsp Crushed Red Pepper Flakes
    3/4 cup White Wine
    2 tsp kosher salt
    1 tsp black pepper (optional)
    *Barilla Whole Wheat Thin Spaghetti, 13.25 oz (remove)
    1/4 of lemon, wedge


Put water on to boil in spaghetti pot.
Cut asparagus into 2 inch pieces. Seed and dice peppers in 1 inch squares. Put asparagus and peppers in hot water, cook 5 minutes. Drain veggies and set aside. Heat water in spaghetti pot to boiling for pasta.
Meanwhile, finely chop garlic and onion and set aside.
Heat large skillet and add olive oil. Add onion and saute for about 2 minute, add garlic and saute for 1 minute. Add blanched veggies to skillet and cook for about 5 minutes.
Add shrimp and white wine along with red pepper flakes.
Add salt to pot of boiling water. Put spaghetti in pot and stir, making sure that the spaghetti doesn't stick together.
Cut butter into small pieces and add to skillet, stiring to blend. Squeeze 1/4 lemon into mixture. Cook until shrimp is done. Add spaghetti to skillet and mix.
Can serve with parmesan cheese if desired

Number of Servings: 6

Recipe submitted by SparkPeople user DOLPHIN225.

TAGS:  Fish | Dinner | Fish Dinner |

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