• 3 1/3 cups water
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cup uncooked basmati rice
  • 1 sweet red pepper, cored, seeded, and thinly sliced
  • 3 tablespoons prepared reduced-fat pesto
  • 3 cloves garlic, coarsely chopped
  • 1 1/2 pound medium-size shrimp in shells, cleaned
  • 1/4 teaspoon salt[/list]

    In medium-size saucepan, bring water, garlic salt, and 1/8 teaspoon black pepper to a boil. Add rice. Lower heat; cover and simmer 15 minutes. Sprinkle sweet red pepper over rice. Cover; cook 5 minutes or until rice is tender and liquid is absorbed. Stir 2 tablespoons pesto into rice; keep warm.

    Meanwhile, coat large nonstick skillet with cooking spray. Place over medium heat. Add garlic; cook 3 minutes. In medium-size bowl, toss together shrimp, salt, remaining 1/8 teaspoon pepper, and remaining 1 tablespoon pesto. Increase heat to medium-high. Add shrimp to skillet; cook until curled and pink, 4 to 6 minutes.

    Transfer rice to platter. Top with shrimp and liquid from skillet. Serve immediately.

    Per serving: 288 calories; 4 g fat (1 g saturated fat; 13 percent calories from fat); 44 g carbohydrates; 136 mg cholesterol; 473 mg sodium; 19 g protein; 1 g fiber