Lowcalorieshrimpasparaguspennewithredpeppercreamsauce Recipes

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LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE



Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce image

This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.

Provided by Janda Potamus

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 (20 ounce) containers digiorno low-fat alfredo sauce
1/2 lb chopped asparagus
1 tablespoon italian seasoning
48 shrimp, peeled and deveined (50-61ct)
1 lb penne rigate
1 (8 ounce) can tomato sauce
1 red bell pepper
8 ounces fresh sliced mushrooms
1 tablespoon crushed red pepper flakes
1 tablespoon creole seasoning

Steps:

  • Preparing Penne:.
  • In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
  • Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
  • Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
  • Red Pepper and Tomato Cream Sauce:.
  • Dice red bell pepper and saute in a small skillet until it begins to soften.
  • Add fresh sliced mushrooms and saute for an additional 3 minutes.
  • Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
  • Season shrimp with creole seasoning and fry in a large skillet.
  • Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

LOW CALORIE CHEESY ASPARAGUS



Low Calorie Cheesy Asparagus image

I know plenty of us are looking for low calorie dishes that are satisfying and easy; here is another. I made it for my lunch but it could work as a side dish as well.

Provided by Entropy

Categories     Lunch/Snacks

Time 8m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 cup asparagus, in 1-inch pieces
3 slices fat-free swiss cheese
dried herbes de provence or italian seasoning

Steps:

  • Place asparagus pieces in small microwave-safe covered casserole dish. Do not add water.
  • Toss with seasonings.
  • Microwave 3 minutes.
  • Drain, if excess liquid has cooked out of asparagus.
  • Top with cheese.
  • Stir to incorporate cheese.

SHRIMP & RED PEPPER PENNE



Shrimp & Red Pepper Penne image

Red pepper, cream cheese, shrimp and basil over penne pasta. This recipe came from my fab friend Kat. I added the asparagus and mushrooms. It's a crowd pleaser.

Provided by Amateur Chef Kate

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb pasta
1 (12 ounce) jar roasted red peppers, strained
1 (8 ounce) package light cream cheese
1 cup low-fat chicken broth, Low Sodium
3 garlic cloves, minced
1/2 teaspoon ground pepper
1 lb shrimp, deshelled and detailed
1/4 cup fresh basil
12 ounces asparagus
12 ounces mixed mushrooms

Steps:

  • Break asparagus into 3.
  • Saute asparagus and mushrooms in a high side pan.
  • Blend together cream cheese, red peppers, chicken broth, garlic, basil and ground pepper.
  • Add blended ingredients to the high side pan with the mushrooms and asparagus.
  • Cook on stove, medium heat, 5 minute.
  • Add shrimp and cook until shrimp are done.
  • Pour over cooked pasta.

Nutrition Facts : Calories 509.9, Fat 15.8, SaturatedFat 9, Cholesterol 263.9, Sodium 1659.8, Carbohydrate 52.1, Fiber 4.8, Sugar 2.2, Protein 39.7

RED PEPPER, ASPARAGUS, & SHRIMP PENNE PASTA



Red Pepper, Asparagus, & Shrimp Penne Pasta image

Spectacular dish I created after eating one of those frozen "all in one" meal from the grocery store. After eating that I decided that I couldmake this, and I could make it better...and I did! This really tastes great and looks fancy too!

Provided by AZRoxy63

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb ready to eat peeled and cooked shrimp
2 large red bell peppers
1 bunch of fresh asparagus spear
16 ounces penne pasta
2 (14 1/2 ounce) jars Classico sun dried tomato and basil pasta sauce
1 (10 1/2 ounce) jar classico garlic alfredo sauce
2 tablespoons garlic powder

Steps:

  • Thaw shrimp and set aside.
  • Pour all 3 sauce jars into a large pot and stir together well.
  • Heat sauce covered over medium heat stirring frequently until heated thoroughly.
  • Reduce heat to low and add shrimp.
  • Stir frequently while covered on low.
  • Chop both peppers into small bites.
  • Place into a well greased skillet and and sprinkle garlic powder over the pieces.
  • Cook over medium-high heat until tender and slightly blackened.
  • Cut asparagus spears into 3 equal parts and steam them until tender.
  • Do not overcook the asparagus; it should be slightly tender, but in NO way mushy.
  • Cook pasta according to their directions on the label and drain well.
  • Add pasta, asparagus, and peppers to the sauce and shrimp mix.
  • Stir well and continue to heat on low for five more minutes.
  • Serve with garlic bread and a salad and enjoy!

Nutrition Facts : Calories 388.9, Fat 3, SaturatedFat 0.4, Cholesterol 159.4, Sodium 721.9, Carbohydrate 67, Fiber 9.8, Sugar 2.4, Protein 24

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