Healthy Rainbow Shrimp Pasta | Bethenny Frankel

By adriennehannis

Ingredients

• 1 pound whole wheat linguini
• 1 pound peeled, de veined shrimp (tail off)
• 1/2 yellow pepper, julienned (thinly sliced)
• 5 sundried tomatoes sliced (in oil)
• 2 tablespoons jarred sundried tomato oil
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic thinly sliced
• 1/4 cup of your favorite reasonably priced white wine
• 2 tablespoons freshly grated Parmesan
• 1/4 teaspoon crushed red pepper

Preparation

Step 1

Boil water and cook linguini.
On med/high heat, sauté garlic in sundried tomato oil with the sliced peppers.
Once peppers are soft, add shrimp, sundried tomatoes, white wine, and linguini with some of the reserved pasta water (to bind and make creamy).
Cook on med/high until shrimp are cooked. Add fresh herbs, sprinkle crushed red pepper, Parmesan, and salt and pepper to taste.