- Farfalle With Chile-Lime Shrimp & Red Peppers (Clean Eating Magazine, April/May 2012, p. 72)
- The April/May issue of Clean Eating Magazine was one of my favorites. There are a ton of delicious, flavorful and easy to prepare meals. I made this meal for some friends who came over to watch a Pen's playoff game.
- What I love about most of the meals from CEM is if you have the ingredients in your pantry/fridge, you can always whip something up fast! Everyone enjoyed it and it was relatively easy to prepare/cook. The only problem is - for some reason some of the pictures I took did not save so I only have ONE!
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| Red Peppers, Lime Zest and Fresh Cilantro |
- INGREDIENTS:
- 8 oz whole-wheat farfalle pasta (I did not have this so I subbed penne)
1 1/2 tbsp olive oil, divided
2 red bell peppers, thinly sliced
- 1/8 tsp plus 1/4 tsp sea salt, divided
pinch fresh ground black pepper, or to taste
1 cup frozen corn
5 scallions, thinly sliced (omitted these because I did not have any)
1 lb shrimp, peeled, deveined, and tails removed
1 1/2 tsp chile powder
1/2 packed cup chopped fresh cilantro
1 lime, zested and juiced, plus additional wedges for garnish
DIRECTIONS:
1. Cook farfalle al dente according to package directions. Drain and set aside.
2. Meanwhile, in a large skillet, heat 1/2 tbsp oil on medium-high. Add bell peppers, 1/8 tsp salt and black pepper. Cook, stirring occasionally, until peppers are tender and lightly browned, 10 to 12 minutes. Add corn and cook, stirring often, until heated through, about 2 minutes. Stir in scallions and transfer mixture to a large bowl.
3. Reduce heat to medium and add remaining 1 tbsp oil to skillet. Season shrimp with remaining 1/4 tsp salt and chile powder and add to skillet. Cook, turning once or twice, until centers are opaque, 4 to 6 minutes. Transfer shrimp to bell pepper mixture and add cilantro and lime zest and juice. Add pasta to mixture and toss to combine. Divide among serving bowls and, if desired, garnish with lime wedges. Serve immediately.
Serving Size: makes 4 servings 1 3/4 cups each serving
2. Meanwhile, in a large skillet, heat 1/2 tbsp oil on medium-high. Add bell peppers, 1/8 tsp salt and black pepper. Cook, stirring occasionally, until peppers are tender and lightly browned, 10 to 12 minutes. Add corn and cook, stirring often, until heated through, about 2 minutes. Stir in scallions and transfer mixture to a large bowl.
3. Reduce heat to medium and add remaining 1 tbsp oil to skillet. Season shrimp with remaining 1/4 tsp salt and chile powder and add to skillet. Cook, turning once or twice, until centers are opaque, 4 to 6 minutes. Transfer shrimp to bell pepper mixture and add cilantro and lime zest and juice. Add pasta to mixture and toss to combine. Divide among serving bowls and, if desired, garnish with lime wedges. Serve immediately.
Serving Size: makes 4 servings 1 3/4 cups each serving
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