Roasted Red Pepper and Herb Pasta with Shrimp
Make a hearty and healthy pasta in less than one hour with fiery, roasted red peppers and plump, juicy shrimp.
- 2 red bell peppers
- 8 ounces uncooked fettuccine
- 2 tblspns extra-virgin olive oil
- 1 tblspn unsalted butter
- 1 cup finely chopped onion
- 1 tblspn minced garlic
- 1/2 pound peeled and deveined large shrimp
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tblspns chopped fresh flat-leaf parsley
- 1 tspn chopped fresh thyme
- 1/2 tspn chopped fresh sage
- 3/4 tspn salt
- 1/2 tspn freshly ground black pepper
- 1/2 tspn crushed red pepper
- 1 tspn extra-virgin olive oil
- 2 tblspns shaved fresh Parmesan cheese
Here are your instructions:
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.
Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.
Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.
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