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Roasted Red Pepper and Herb Pasta with Shrimp

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.