Shrimp And Penne With Bell Pepper Sauce

Recipe Ingredients

4		Red bell peppers - roasted*
1/2 cup	20g / 0.7oz	Parsley leaves
1/4 cup	59ml	Dry white wine
2		Garlic cloves
1 teaspoon	5ml	Dried oregano
1 lb	454g / 16oz	Large shrimp - peeled, deveined
4 cups	948ml	Hot cooked penne
		Freshly-ground black pepper - to taste

Recipe Instructions

* To roast the bell peppers, preheat the broiler. Line a baking sheet with foil; place the peppers on the baking sheet. Broil peppers 4 to 6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer to a paper bag; fold the bag closed and steam 10 minutes. Peel, seed and devein the peppers over the sink to drain the juices.

In a blender or food processor, puree the bell peppers, parsley, wine, garlic and oregano.

Pour the bell pepper mixture into a medium saucepan; bring to a boil. Add the shrimp. Reduce the heat and simmer, covered, stirring as needed, until the shrimp turn pink, 3 to 5 minutes.

Serve the penne, topped with the shrimp mixture; sprinkle with the black pepper.

This recipe yields 4 servings.

Per Serving: 336 Calories, 3 g Total Fat, 0 g Saturated Fat, 140 mg Cholesterol, 143 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 26 g Protein, 86 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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