4 red bell peppers
1/2 cup parsley leaves
1/4 cup dry white wine
2 garlic cloves
1 teaspoon dried oregano
1 pound large shrimp
4 cups hot cooked penne
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
* To roast the bell peppers, preheat the broiler. Line a baking sheet with foil; place the peppers on the baking sheet. Broil peppers 4 to 6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer to a paper bag; fold the bag closed and steam 10 minutes. Peel, seed and devein the peppers over the sink to drain the juices.
In a blender or food processor, puree the bell peppers, parsley, wine, garlic and oregano.
Pour the bell pepper mixture into a medium saucepan; bring to a boil. Add the shrimp. Reduce the heat and simmer, covered, stirring as needed, until the shrimp turn pink, 3 to 5 minutes.
Serve the penne, topped with the shrimp mixture; sprinkle with the black pepper.
This recipe yields 4 servings.
Per Serving: 336 Calories, 3 g Total Fat, 0 g Saturated Fat, 140 mg Cholesterol, 143 mg Sodium, 48 g Total Carbohydrate, 4 g Dietary Fiber, 26 g Protein, 86 mg Calcium.
