Shrimp and Vegetables over Penne
2 Cups / 500 mL (8 oz. / 227 g) Dry Penne Pasta, cooked,
drained, and kept warm
1-1/2 teas. / 7.5 mL Watkins Original Grapeseed Oil
2 Cups / 500 mL Zucchini Strips
1 Tbsp. / 15 mL Minced Shallots
8 oz. / 227 g Medium Shrimp, peeled and deveined
1 Cup / 250 mL Red, Yellow, or Green Bell Pepper Strips
1 Can (14.5 oz. / 411 g) Diced Tomatoes, undrained
2 teas. / 10 mL Watkins Italian Seasoning
1 Can (2.25 oz. / 63 g) Sliced Ripe Olives, drained
1 Tbsp. / 15 mL Capers, drained
Freshly-Ground, to taste Watkins Sea Salt
Freshly-Ground, to taste Watkins Black Pepper
Heat Garlic Liquid Spice in large skillet over medium
heat; sauté zucchini and shallots for 1 to 2 minutes. Add the shrimp and bell pepper;
cook for 2 to 4 minutes. Stir in remaining ingredients and cook for 2 minutes. Serve over
pasta. Makes 8 servings.
Nutritional Information Per Serving:
Calories 170, Protein 11g, Carbohydrates 26g, Sodium 210mg, Fat 3g, Saturated Fat 0g,
Cholesterol 55mg, Dietary Fiber 2g
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