Photo: John Autry; Styling: Mindi Shapiro Levine
Total Time
55 Mins
Yield
4 servings (serving size: 1 1/2 cups shrimp and pasta mixture and 1 1/2 teaspoons cheese)

Make a hearty and healthy pasta in less than one hour with fiery, roasted red peppers and plump, juicy shrimp.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

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

Step 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.

Step 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.

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