Cajun Shrimp and Pepper Pasta


This pasta dish is creamy, flavorful, and fun to make! The shrimp makes a great lean protein source, and it’s tossed with a whole-grain pasta and veggies.

Serving Size:

1 1/4 cups
Shrimppepperpasta 279x200

Nutritional Facts:

Calories: 240.0
Total Fat: 4.0g
Saturated Fat: 1.2g
Carbohydrate: 27.0g
Fiber: 4.0g
Protein: 23.0g
Cholesterol: 160.0mg
Sodium: 580.0mg


  1. Cook pasta according to package directions, omitting any salt or fats. Add the shrimp during the last 4 minutes of cooking.
  2. Meanwhile place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the onions and peppers, coat the vegetables with cooking spray, cook 4 minutes or until onions are translucent, stirring frequently.
  3. Add the garlic and cook 15 seconds, stirring constantly. Remove from heat, stir in the margarine and half and half, cover, and set aside.
  4. Drain pasta and shrimp, add to the onion mixture in the skillet and toss until well blended.


4 ounces uncooked whole-grain vermicelli pasta, broken in half, or rotini
1 pound shrimp, raw, peeled, and deveined
1 cup sliced onions
1 cup sliced red bell peppers
2 teaspoons seafood seasoning (such as Old Bay)
2 medium garlic cloves, minced
2 tablespoons trans free tub margarine
¼ cup fat-free half and half


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