Shrimp penne with asparagus and peppers
This packaged meal is most of the work done for you, needing only shrimp and heat to become dinner. The sauce is built and the vegetables tender, so you'll eat in minutes.
About 250 calories a serving, 44 g protein, 0 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 12 ounces shrimp, peeled and deveined
From your shelf
- 1 package shrimp penne & asparagus (Bertolli)
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 12 ounces shrimp dry with paper towels and season with salt and pepper.
- When the oil shimmers, add the shrimp and cook until pink and opaque, about three minutes per side. Transfer to a plate while you heat the pasta.
- Open the Bertolli package and heat its contents in the same skillet over medium heat, stirring occasionally, until steaming, about four minutes.
- Return the shrimp to the skillet and stir to combine with the pasta and sauce. Taste and adjust the seasoning with salt and pepper. Divide between two bowls and serve at once.
Note Swap frozen shrimp for fresh if that is what you have, thawing it first. Leftovers keep, covered and chilled, for two days; reheat gently with a splash of water to loosen the sauce. Serve with crusty bread to soak up the sauce, or a simple green salad on the side.
On the label
COOKED PASTA (WATER, DURUM WHEAT SEMOLINA, SOYBEAN OIL), SAUCE (DICED TOMATOES, WATER, TOMATO PUREE, CREAM, SOYBEAN OIL, WHITE WINE, PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES, NATAMYCIN {MOLD INHIBITOR}], ONIONS, LESS THAN 2% OF: GARLIC, SALT, ROMANO CHEESE FROM COW'S MILK [CULTURED PART-SKIM MILK, SALT, ENZYMES], BASIL, WHEAT FLOUR, SPICES), VEGETABLES (ASPARAGUS, RED BELL PEPPERS), COOKED SHRIMP (SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE [TO RETAIN MOISTURE]).
Bertolli, frozen dinners & entrees, serving 251 GRM, package 36 oz/1.02 kg. Ingredients as printed on the label.
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Cooks as shrimp, bell peppers, asparagus. Half of it left? Use up the shrimp.