Roasted Red Pepper and Herb Pasta with Shrimp from Cooking Light

Yield: 4 servings ( Serving Size: 1 1/2 cups shrimp & pasta mixture & 1 1/2 tsp. cheese )
Community Recipe from

Ingredients

  • 2 red bell peppers
  • 8 ounce(s) uncooked fettuccine
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) unsalted butter
  • 1 cup(s) finely chopped onion
  • 1 tablespoon(s) minced garlic
  • 1/2 pound(s) peeled & deveined shrimp
  • 1/4 cup(s) fresh lemon juice (about 2 lemons)
  • 2 tablespoon(s) chopped fresh flat-leaf parsley
  • 1 teaspoon(s) chopped fresh thyme
  • 1/2 teaspoon(s) chopped fresh sagw
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/2 teaspoon(s) crushed red pepper
  • 1 teaspoon(s) extra-virgin olive oil
  • 2 tablespoon(s) shaved, fresh Parmesan cheese

Preparation

  1. 1. Preheat broiler.
  2. 2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side 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. 3. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
  4. 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 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 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. 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.

  6. CALORIES: 378 FAT: 10.5g (sat:3.3g, mono:4.6g, poly:1.7g) PROTEIN: 20.7g
  7. CARB: 51g FIBER: 4.9g CHOL: 96mg IRON: 4mg SODIUM: 573mg
  8. CALC: 91mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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