Low Fat Garden Fresh Fusilli

Simple pasta with shrimp, salsa, bell pepper and carrots.

Ingredients -

12 ounces Fresh or Frozen Medium Shrimp, thawed, peeled, deveined, rinsed and patted dry
6 ounces Dried Fusilli
1 tablespoon Vegetable Oil
1 cup Chunky Salsa
1 cup strips Red or Green Bell Pepper
1/2 cup shredded Carrots

Preparation:

1. Cook pasta according to package directions. Drain.

2. Return pasta to pasta pan. Cover and keep warm.

3. Add 1 tablespoon vegetable oil to large skillet. Heat over medium-high heat until hot.

4. Add shrimp 2 to 3 minutes or until shrimp are pink.

5. Stir in chunky salsa, bell pepper strips and shredded carrot. Bring to a boil.

6. Pour over cooked pasta. Toss gently.

7. Season with salt and pepper.

Cooking Tip

Shrimp Freshness

Be wary of shrimp that has excessive ice on it, in its packaging. This is a good sign that the shrimp has been thawed and refrozen.

Cooking Tip

Butterfly Shrimp

Peel off the main shell. Leave the tail on if desired, as it can provide an excellent presentation when serving. Cut along the outer curve from the tail upward. Make repeated cuts and spread the shrimp meat apart as you go. Leave just enough uncut to keep the two sides connected.

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