Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho

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Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho

3.7 of 5 (14)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 274.5

Total Fat: 8.2 g
Cholesterol: 26.8 mg
Sodium: 58.7 mg
Total Carbs: 47.0 g
Dietary Fiber: 3.0 g
Protein: 8.3 g

View full nutritional breakdown of Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho calories by ingredient

Introduction

This is one of my favorite dishes to make and I have enjoyed making it even healthier by substituting some ingredients for flavor packed healthier ones. This is one of my favorite dishes to make and I have enjoyed making it even healthier by substituting some ingredients for flavor packed healthier ones.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

8 oz Brown rice pasta

10 Cooked Jumbo shrimp (fresh or frozen)

2-3 Shallots, sliced thin

1 Med Red bell pepper, sliced & cut into 1" pieces

3 Garlic cloves, minced

1 Tbsp extra virgin olive oil

4 C Arugula, washed & patted dry

Black pepper to taste

Directions

Cook pasta according to package directions. While pasta is cooking; saute the red peppers, shallots, shrimp, and garlic in the olive oil over medium heat. Line a colander with arugula and drain the cooked pasta over to wilt. Combine pasta, sauteed mix, and arugula back into pasta pot and toss. Divide onto 4 plates and lightly garnish with fresh grated Parmesan or Feta and a dash of black pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user BLONDEGIRL.