Spicy Shrimp & Peppers with Pasta

So, I finally put some action behind my rants and went on a low-fat diet. Not only a low-fat diet, but a low fat diet with Alli. If you have heard of the "adverse treatment effects" you know this means I have to mean business. If you don't know what I'm talking about, well, there are some things you just don't want to know about. I have lost six pounds in the last three weeks. Which I consider pretty good considering the first week I chose sitting with my knitting drinking wine on the couch and feeling sorry for myself a more worthy activity then exercising and this week I have been traveling pretty much all through.

The thing that always seems to make me willlingly belly flop with a super ungraceful dive off the diet wagon is that I get really bored of the food. And I have an unhealthy relationship with butter. But especially the whole food thing. So I've decided to post some recipes that are worthy when I find them. For Alli they have to be 15g of fat or below and with the calorie limit I chose for myself they need to be under 500 calories.

The first: Spicy Shrimp & Pepper with Pasta.

I really miss the dimension of flavors in "regular" food. This dish helped me snap out of that. It was pretty amazing if I say so myself, so I present to you the first of my low-fat recipe shares.

Spicy Shrimp & Peppers with Pasta

Adapted from Taste of Home-Healthy Cooking

Ingredients

1 cup sliced fresh mushrooms
1 medium sweet yellow or red pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined (I used cooked shrimp)
1 tablespoon dried parsley flakes

Directions

In a large nonstick skillet coated with cooking spray, saute the mushrooms, and peppers in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.

Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.

Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.

Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

Yield: 4 servings. (2 cups each)
Nutrition Facts
Calories: 385 calories
Fat: 10 g (1 g saturated fat)
Carbs: 53 g