Rating: 5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 21

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

Gale Moody, Woodstock, Georgia
Recipe by Cooking Light November 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
55 mins
Yield:
4 servings (serving size: 1 1/2 cups shrimp and pasta mixture and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

378 calories; fat 10.5g; saturated fat 3.3g; mono fat 4.6g; poly fat 1.7g; protein 20.7g; carbohydrates 51g; fiber 4.9g; cholesterol 96mg; iron 4mg; sodium 573mg; calcium 91mg.
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