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

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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