Roasted Red Pepper and Herb Pasta with Shrimp

Roasted Red Pepper and Herb Pasta with Shrimp Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine
Make a hearty and healthy pasta in less than one hour with fiery, roasted red peppers and plump, juicy shrimp.


4 servings (serving size: 1 1/2 cups shrimp and pasta mixture and 1 1/2 teaspoons cheese)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 55 Minutes

Nutritional Information

Calories 378
Fat 10.5 g
Satfat 3.3 g
Monofat 4.6 g
Polyfat 1.7 g
Protein 20.7 g
Carbohydrate 51 g
Fiber 4.9 g
Cholesterol 96 mg
Iron 4 mg
Sodium 573 mg
Calcium 91 mg


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


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.

Gale Moody, Woodstock, Georgia,

Cooking Light

November 2010
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