I made this one up myself. It turned out really good - nice and light for a summer meal.
3-4 oz whole wheat linguini
1 c shrimp (or more as preferred)
1/4 green bell pepper
1/2 c frozen peas
1-2 T lime juice (adjust with amount of shrimp)
1 c light alfredo sauce
Set water to boil the pasta, adding some oil and salt if desired. Thinly slice bell pepper, cutting into pieces about 1 inch by 1/8 inch. Dice mushrooms into about 1/2 inch squares. Defrost peas. Add pasta to boiling water, making sure to keep an eye on it so it doesn't stick together and cooks right. Cook about 8-10 minutes. In a small frying pan add salt and heat to medium high. Add peppers and dry saute until almost tender. Add some cooking spray oil and peas. Cook off oil and add mushrooms. Pour vegetables into a bowl. Add some more cooking spray to the pan and return to heat. Add in shrimp, dash of salt and lime juice. Cook until shrimp is done. Set aside with the vegetables. Heat alfredo sauce in a pan, adding salt and pepper. When pasta is done, drain, then toss with shrimp and veggies. Add alfredo sauce.