From Paulette Vickery's Recipe Collection

WW: SHRIMP WITH PENNY PASTA AND BELL PEPPER SAUCE

fish, main dish

4 each red bell peppers roasted
1/2 cup parsley
1/4 cup dry white wine
2 teaspoon minced garlic, in a jar
1 teaspoon dried oregano
1 lb large shrimp
4 cup hot cooked penny pasta
1 single fresh ground black pepper

Roast bell peppers. Preheat broiler, and line a baking sheet with foil. Place peppers on baking sheet. Broil peppers 4-6 inches from heat, turning frequently with tongs until the skin is lightly charred on all sides, about 10 minutes. Transfer peppers to a paper bag, and fold the bag closed and let peppers steam for 10 minutes. Peel, seed, and devain the peppers over the sink to drain the juices. In a blender or food processor, puray the bell peppers, parsley, wine, garlic, and oregano. Pour bell pepper mixture into a medium sauce pan, bring to a boil, and add shrimp. Reduce the heat and simmer covered until shrimp turn pink, 3-5 minutes. Serve the penny pasta topped with the shrimp mixture sprinkled with black pepper. Per serving: calories 336, total fat 3 G, saturated fat 0 G, cholesterol 140 MG, sodium 143 MG, carbohydrate 48 G, fiber 4 G, protein 26 G, calcium 86 MG, points 6.

Yield: 4 servings




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