Italian

Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho is for Dinner.

Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho takes 10 minutes to prepare.

Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho takes 20 minutes to cook.

Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho makes 4 servings.

The ingredients for Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho are:

8 oz Brown rice pasta
10 Cooked Jumbo shrimp (fresh or frozen)
2-3 Shallots, sliced thin
1 Med Red bell pepper, sliced & cut into 1" pieces
3 Garlic cloves, minced
1 Tbsp extra virgin olive oil
4 C Arugula, washed & patted dry
Black pepper to taste

Here is how you make Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho:

Cook pasta according to package directions. While pasta is cooking; saute the red peppers, shallots, shrimp, and garlic in the olive oil over medium heat. Line a colander with arugula and drain the cooked pasta over to wilt. Combine pasta, sauteed mix, and arugula back into pasta pot and toss. Divide onto 4 plates and lightly garnish with fresh grated Parmesan or Feta and a dash of black pepper. Number of Servings: 4Recipe submitted by SparkPeople user BLONDEGIRL.

The nutritional information for Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 274.5

• Total Fat: 8.2 g
• Cholesterol: 26.8 mg
• Sodium: 58.7 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 3.0 g
• Protein: 8.3 g

Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho is Italian cuisine.

The dietary needs meet for Unchained Recipe Contest Red Pepper Shrimp Pasta made over from Michelle's in Ketchum Idaho is Gluten Free