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.
Roasted Red Pepper and Herb Pasta with Shrimp
Photo: John Autry; Styling: Mindi Shapiro Levine
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Amount per serving
- Calories: 378
- Fat: 10.5g
- Saturated fat: 3.3g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.7g
- Protein: 20.7g
- Carbohydrate: 51g
- Fiber: 4.9g
- Cholesterol: 96mg
- Iron: 4mg
- Sodium: 573mg
- Calcium: 91mg
- 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.
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