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Ingredientes
- 3/4 lb shrimp raw, cleaned
- 1/4 tsp salt
- 1/4 tsp grnd black pepper
- 8 ounce angel hair pasta 1 tbsp extra virgin extra virgin olive oil optional
- 1Â 1/2 tsp fresh garlic crushed
- 1/2 c. dry white wine
- 1 Tbsp. lemon juice
- 3/4 tsp dry oregano
- 4 c. minced fresh spinach (packed)
- 1/3 c. red bell pepper roasted strips
- 3/4 c. low-sodium chicken broth
- 1 tsp cornstarch
- 1/4 c. nonfat Parmesan cheese grated
Direcciones
- Rinse the shrimp with cold water and pat dry with paper towels. Sprinkle with the salt and pepper, and set aside.
- Cook the pasta al dente according to package directions. Drain well, return to the pot and toss with extra virgin olive oil if you like. Cover to keep hot.
- While the pasta is cooking, coat a large nonstick skillet with extra virgin olive oil cooking spray, and heat over medium-high heat. Add in the garlic and stir-fry for 30 seconds, or possibly till the garlic just begins to turn color. Add in the shrimp and stir-fry for about 4 min, or possibly till the shrimp turn opaque and any liquid released from the shrimp during cooking has evaporated. Add in wine, lemon juice and oregano to the skillet, and cook for about 2 min, or possibly till the volume is reduced by half. Reduce heat to medium, add in the spinach and stir-fry for a minute or possibly 2, or possibly just till the spinach is wilted. Stir in the roasted red peppers.
- Add in the pasta to the skillet. Place the chicken broth in a small bowl and stir in the cornstarch. Pour the mix over the pasta and toss gently for about 1 minute, or possibly till the sauce thickens slightly. Add in a little more broth if the mix seems too dry. Remove the skillet from the heat and serve warm, topping each serving with a Tbsp. of Parmesan.
- TIP To roast peppers: Rinse peppers, dry well and cut in half lengthwise.
- Remove stems, membranes and seeds. Coat a large baking sheet with nonstick cooking spray and place the peppers, cut side down, on the sheet. Bake at 425 degrees for 25 min, or possibly till the skins are blistered and charred.
- Transfer peppers to a bowl, cover tightly with a lid or possibly plastic wrap, and let steam in bowl at least 15 min. When peppers are cold sufficient to handle, gently peel the charred skins off (they should slip off easily).
- Dice or possibly slice peppers and use as desired.
- As low(-fat) as you want ..."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 40 | 11% |
| Total Fat 4.53g | 6% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 403mg | 17% |
| Potassium 515mg | 15% |
| Total Carbs 47.55g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.49g | 2% |
| Protein 28.82g | 46% |
