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Pasta With Shrimp*

Serves 4
Prep: 15 minutes
Cook: 12 minutes

12 oz bow-tie pasta
1 bag (16 oz) frozen baby corn-and-bean blend
1 lb medium shrimp, peeled and deveined
1 1/4 cups bottled Alfredo sauce
1 jar (7 oz) roasted red peppers, drained, cut in large dice

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs, adding frozen vegetables 4 minutes before pasta is done.
2. Meanwhile coat a large nonstick skillet with nonstick spray and heat over medium-high heat. Add shrimp; saute 2-3 minutes just until cooked through. Transfer to a plate.
3. Add Alfredo sauce and 1/2 cup 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.
4. Drain pasta and vegetables; transfer to a large serving bowl. Add shrimp and sauce; toss to mix and coat.
Per serving: 630 cal, 36 g pro, 86 g car, 5 g fiber, 15 g fat (8 g sat fat), 190 mg chol, 998 mg sod

Womans Day 03-02