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Shrimp Diablo

Ingredients

  • 6 oz. olive oil, divided
  • 1 Tbsp. red pepper flakes
  • 8 oz. uncooked medium shrimp
  • 2 Tbsp. minced fresh garlic
  • 12 oz. diced tomatoes
  • 2 oz. white wine
  • 12 oz. cooked drained penne pasta
  • 4 oz. cooked asparagus, cut into 1-inch pieces
  • 4 oz. julienne Ham-Off-the-Bone
  • 4 oz. cooked fresh peas
  • 2 Tbsp. basil chiffonade

Directions

  • 1. Combine 2 Tbsp. of the olive oil and red pepper flakes. Toss with shrimp. Meanwhile, heat heavy medium skillet on high heat until very hot. Add shrimp and cook 30 seconds per side. Remove shrimp; set aside.
  • 2. Reduce heat to medium-low. Add remaining 4 Tbsp. oil to skillet. Add garlic; cook 1 minute. Stir in tomatoes and wine. Bring to a simmer; cook 5 minutes, stirring occasionally.
  • 3. Add pasta, asparagus, ham, peas and shrimp. Cook 2 to 3 minutes or until all ingredients are hot.
  • 4. Divide mixture evenly between 4 plates. Sprinkle with basil and serve.
  • Nutritional information per serving: Calories 638; Total Fat 39g; Saturated Fat 8g;
  • Trans Fat 0; Cholesterol 89mg; Sodium 523mg; Total Carbohydrate 49g; Dietary Fiber 5g;
  • Total Sugars 6g; Protein 20g

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