Low Calorie Shrimp Asparagus Penne with Red Pepper Cream Sauce
Delight in the perfect balance of flavor and nutrition with this Low Calorie Shrimp Asparagus Penne with Red Pepper Cream Sauce. Featuring tender whole wheat penne, succulent shrimp, and vibrant asparagus, this dish is elevated by a luscious yet guilt-free roasted red pepper cream sauce made with non-fat Greek yogurt. Bursting with garlic, red pepper flakes, and fresh basil, every bite is a symphony of savory and subtly spicy notes. With just 35 minutes from prep to plate, this wholesome pasta recipe is ideal for busy weeknights or a light yet satisfying meal. Garnish with Parmesan for a touch of indulgence and savor a restaurant-quality dish right at home!
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Recipe Information
Ingredients
- 8 ounces Whole wheat penne pasta
- 12 ounces Raw shrimp (peeled, deveined)
- 8 ounces Asparagus (trimmed and chopped into 2-inch pieces)
- 1 cup Roasted red peppers (jarred, drained)
- 0.5 cup Plain Greek yogurt (non-fat)
- 0.5 cup Low-sodium chicken or vegetable broth
- 3 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.25 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh basil (chopped, for garnish)
- 2 tablespoons Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
Add the chopped asparagus to the skillet and sauté for 4-5 minutes, or until crisp-tender. Remove from the skillet and set aside.
In the same skillet, add the shrimp. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove and set aside.
To prepare the red pepper cream sauce, combine the roasted red peppers, Greek yogurt, chicken or vegetable broth, and a pinch of salt in a blender. Blend until smooth and creamy.
Pour the red pepper cream sauce into the skillet over medium-low heat. Stir and let it warm for about 2-3 minutes.
Add the cooked penne pasta, shrimp, and asparagus to the skillet with the sauce. Toss gently to coat everything evenly.
Remove the skillet from heat. Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.
Serve the Low Calorie Shrimp Asparagus Penne warm and enjoy!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 22.3 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2890 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
