Low-fat Pasta with Shrimp
Source of Recipe
From: Women’s Day magazine 3/12/02 issue
Recipe Link: List of Ingredients
3 ounces bow-tie pasta
1/2 cup frozen baby corn-and-bean blend
4 ounces medium shrimp, peeled and de-veined
6 Tbsp. Bottled Alfredo Sauce
1/4 Jar (3.5 ounces) Roasted Red Peppers, drained, cut size to be like large dice
Recipe
Bring a medium pot of lightly salted water to a boil. Add pasta; cook as package directs, adding frozen vegetables 4 minutes before pasta is done.
Meanwhile, coat a medium nonstick skillet with nonstick spray and heat over medium-high heat. Add shrimp; sauté 2 to 3 minutes just until cooked through. Transfer to a plate.
Add Alfredo sauce and a tablespoon of water to skillet. Stir to mix. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened. Add shrimp and diced peppers and cook 1 minute or until heated through.
Drain pasta and vegetables; transfer to a medium serving bowl. Add shrimp and sauce; toss to mix and coat.
Serves 4.
Per serving: 163 calories, 9 g protein, 21.5 g carbohydrate, 1.3 g fiber, 3.8 g fat (2g saturated fat), 47.5 mg cholesterol, 225 mg sodium.
1 serving: 4 points.
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