Succulent lemon-marinated shrimp tossed with peas, roasted peppers and angel hair pasta make for a quick supper on a busy night. Enjoy with a green salad drizzled with your favorite low fat or fat free dressing.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Juice of one lemon, divided
1 tsp dried oregano
20 medium shrimp, tail on
1/2 jar roasted red peppers
8-ounces angel hair pasta
1 cup peas
Freshly ground black pepper
Combine lemon zest, and half the lemon juice in a dish. Add shrimp and marinate for 10 minutes. Chop red peppers and put to one side.
Place a large pot of water on to boil for the pasta. Place angel hair pasta in pot, followed by peas. Cook pasta according to package instructions.
Preheat broiler, and spray broiler pan or baking sheet with nonstick cooking spray. Arrange marinated shrimp on broiler pan, and broil 3 minutes first side, and two minutes the other. Do not overcook. Remove from heat.
Quickly drain pasta and peas, and empty into a large serving bowl. Add shrimp and chopped peppers; pour remaining lemon juice over the shrimp and pasta, and toss. Use freshly ground black pepper if desired. Serve immediately.
Per Serving: Calories 274, Calories from Fat 16, Total Fat 1.7g (sat 0.1g), Cholesterol 45mg, Sodium 148mg, Carbohydrate 49.4g, Fiber 4g, Protein 15.1g
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