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Roasted Red Pepper and Herb Pasta with Shrimp

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.

Roasted Red Pepper and Herb Pasta with Shrimp

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By: MyRecipes
Posted in: Recipes
4 servings


  • 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:

  1. Preheat broiler.

  2. 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.

  3. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.

  4. 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.

  5. 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.

Recipe Notes

Roasted Red Pepper and Herb Pasta with Shrimp

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Credit: MyRecipes


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