• Whole Wheat Linguini with Roasted Pepper Sauce & Shrimp


    If you are looking for a quick, easy, light dish with very little fuss then you will love this! What I love about it is that it takes about 20 minutes to prepare and you can serve it at room temperature! The ingredients are so simple and taste so clean and fresh!

    Serves 3


    • 1 lb. jumbo shrimp cleaned and deveined (I remove tail)
    • 1 box whole wheat linguini
    • 1 jar (12-16oz.) fire roasted red peppers
    • 1 clove minced garlic
    • 1-2 tablespoons olive oil
    • salt & pepper to taste
    • reserved pasta water  (I always reserve some to add to sauce if necessary)
    • 1 teaspoon sriracha hot sauce (optional if you don not like spicy)
    • fresh basil for garnish


    Preheat oven to 450 degrees.

    Drain roasted peppers and place in blender (I use my individual Nutri Ninja Blender) with garlic. Blend until smooth.

    Place cleaned shrimp in bowl. Drizzle olive oil on shrimp. Season with salt & pepper. Squeeze sriracha on shrimp and mix well until shrimp is evenly coated. Place on foil lined cookie sheet (for easy clean-up!).

    Bring a large pot of salted water to a boil. When rapid boil is reached, add pasta and cook as per box instructions (I like my pasta al dente so I cook it for about 2 minutes less than what box instructs).

    Put shrimp in oven and cook for about 12 minutes, until cooked through.

    When pasta is ready, drain and portion into bowls. If necessary, you can add a tablespoon or 2 of reserved pasta sauce to moisten pasta. Add desired amount of shrimp to each bowl and add a few large spoonfuls of sauce. Garnish with fresh basil.

    Serve & EnJOY!




    or serve it like this “skinny” version!





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