Ingredients

1 pound medium shell-on shrimp (36 to 40 count)
4 to 8 fresh jalapeno peppers
2 red bell peppers
1 pound dried angel hair pasta
1 cup skim milk
1 cup half & half
1/2 teaspoon salt
1/8 teaspoon fresh pepper (optional)

Directions
Place shrimp in a pan of boiling water and cook just until water comes back to a boil; drain. Rinse in cool water and then place in refrigerator to cool. Peel and devein shrimp.

Cut jalapeno and red bell peppers in half lengthwise, removing seeds and stems. Place peppers, skin-side up, under broiler until skins are black. Remove and place in a plastic bag for 10 to 15 minutes. Remove skins and cut into small pieces. (Use plastic gloves while handling jalapeno peppers to avoid burning your skin.)

Cook pasta according to package directions, omitting salt and fat; drain well.

While pasta is cooking, heat milk in a small saucepan along with red peppers and half of jalapeno peppers, until milk is hot, but not boiling.

Mix 2 tablespoons of milk mixture into half and half. Then slowly stir the half and half and 2 tablespoons of milk mixture into the mixture of milk, red peppers, and jalapeno peppers, being careful not to let cream break.

Add shrimp and salt, and cook over low heat until shrimp are warm. Taste sauce, and season with more jalapeno peppers and black pepper according to desired intensity.
To serve, divide cooked pasta into 6 servings, and top each portion with 6 to 7 shrimp and roasted red pepper cream sauce.

(Note – to reduce fat, try fat-free half & half instead of regular half & half to save 4.5 grams fat and 25 calories per serving. If you use the fat free product, the sauce will not be as thick so add the sauce to the pasta and then cover and remove from heat for a moment so the pasta will absorb some of the sauce.)

Yield: 6 servings

Per Serving:
379 calories
6 gm fat
19 gm protein
59 gm carbohydrates
72 mg cholesterol
305 mg sodium
3 gm dietary fiber