Roasted Red Pepper Pasta with Shrimp

April 16, 2013

Here is a recipe that is light since I used fat free half and half. So you feel guilty eating the creamy goodness but it's actually not bad at all. Omit the shrimp and it's vegetarian.

1 lb Pasta of your choice
2 Tablespoons olive oil, divided
2 large cloves, chopped and divided
1/4 - 1/2 cup of chopped scallions
8 oz jar of roasted red & yellow peppers
2 teaspoons balsamic vinegar
1 cup fat free half and half
1 Tablespoon tomato paste
1/2 lb large shrimp, peeled and deveined
1/2 large mushrooms, sliced
Salt and Pepper to taste

Cook pasta according to package directions. Drain and set aside. Heat 1 tablespoon oil in large deep skillet over medium heat. Add chopped onion and one clove of chopped garlic. Cook until tender, stirring...
See the full directions on my site

Nutritions

Calories
226

Sodium
480mg
20% DV

Fat
16g
25% DV

Protein
9g
19% DV

Carbs
13g
4% DV

Fiber
2g
10% DV

Roasted Red Pepper Pasta with Shrimp

Here is a recipe that is light since I used fat free half and half. So you feel guilty eating the creamy goodness but it's actually not bad at all. Omit the shrimp and it's vegetarian.

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