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Yield: Serves 4 - 1 1/2 cups each.
Recipes
Shrimp and Shells
| Nutrition Information | |
| Calories: | 300 |
| Total Fat: | 2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 85mg |
| Sodium: | 500mg |
| Carbohydrates: | 48g |
| Dietary Fiber: | 3g |
| Sugars: | 9g |
| Protein: | 22g |
| Vitamin A: | 1000iu (20%) |
| Vitamin C: | 15mg (25%) |
| Calcium: | 80mg (8%) |
| Iron: | 3.6mg (20%) |
Tender bits of shrimp with black-eyed peas, pasta shells and tomato sauce.
1/2 cup water
1/2 cup prepared salsa
2 cups crushed tomato with puree
1 cup frozen or canned black-eyed peas
1-1/2 cups shell pasta
1/2 pound raw small shrimp, peeled & deveined
Place all ingredients except shrimp into large 12 inch nonstick skillet.
Bring to a boil, reduce to a simmer and cook for 4-5 minutes or until pasta is almost tender, stirring frequently.
Add shrimp and cook for 1-2 minutes until shrimp is firm and done.
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