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 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
How to Make It
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.
This dish was amazing! A light pasta, perfect for summertime. Low on acidity. I skipped the sage as I didn't have any, used dried herbs (all I had I. The cupboard), added a pinch more red pepper flakes, and asparagus for extra green. It was perfect! A little bit of heat and fresh sautéed vegetables put this dish on my favorite list.
Excellent...I was out of sage but it still tasted amazing. I am on low sodium diet (just started so not used to it yet) so I reduced the added salt to 1/2 tsp...didn't miss it (will reduce even more next time), all the herbs and spices gave it tremendous flavor. The first recipe in my lower sodium adventures. I will definitely make again!
Delicious! Exceeded my expectations as well; we will definitely make this again. I followed the recipe exactly with fresh herbs from my garden. The roasted peppers are an integral part of the recipe and add a lot to the overall flavor of the dish. I wouldn't change a thing!
This was amazing!! I expected good, but I would say this exceeded my expectations. Roasting the red peppers and peeling off the skin was a bit time consuming, if not annoying, but it was well worth it. Everything else was pretty simple. I would definitely make this again. You may need to cut back on the garlic if you are sensitive to it or cooking for anyone who is (we aren't).
I had no idea this could be as good as it was. Made it with Spaghetti Squash instead of pasta. Other changes: added zucchini and mushrooms after the onion, and I didn't have fresh sage (or dried sage) so I used dried oregano. Truly delicious, we will be making this again soon.
All I wanted to do was use up an almost full but open jar of roasted red peppers; I thought I had a half pound of shrimp in the freezer but turned out there were only 8 jumbo shrimp. I did all my chopping and prepping before I even got started, cutting the shrimp lengthwise to make them go further. THIS RECIPE IS EXCELLENT. Some day I may try it with fresh red peppers but I sure don't see a problem using the jarred to make life easier. And I liked cutting the shrimp in half as they just seemed more "manageable." Well, regardless, I'll be making this recipe a lot!!
I used 16 oz of shrimp, added a zucchini along with onion and garlic, jarred roasted peppers as well. Great weekday dinner, easy to adjust to what's on hand. Don't forget to save some pasta water, it was a bit lacking in sauce at the end.