Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce

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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.

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Steps

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Preparing penne:.

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In a large stockpot , add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.

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Add the 16oz package of penne rigate and stir every 2-3 minutes , maintaining a rolling boil.

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After approximately 14 minutes drain pasta and rinse in cold water to keep the pasta from cooking further.

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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.

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Red pepper and tomato cream sauce:.

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Dice red bell pepper and saute in a small skillet until it begins to soften.

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Add fresh sliced mushrooms and saute for an additional 3 minutes.

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Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes , then drain.

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Season shrimp with creole seasoning and fry in a large skillet.

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Add alfredo sauces , shrimp , pepper-mushroom mixture , italian seasoning , tomato sauce , and asparagus to a sauce pan , and bring to a simmer.

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Reduce heat to low and add penne.

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Ingredients

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low-fat alfredo sauce, asparagus, italian seasoning, shrimp, penne rigate, tomato sauce, red bell pepper, sliced mushrooms, crushed red pepper flakes, creole seasoning