Photo: John Autry; Styling: Mindi Shapiro Levine
Total Time
55 Mins
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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 3

Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.

Step 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.

Step 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.

Ratings & Reviews


June 19, 2016
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 as a low sodium meal too!

February 15, 2016
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!

another review ...

June 03, 2015
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!

Vialvte261's Review

January 21, 2015

MMaher1016's Review

May 06, 2014
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).

lmarryat's Review

April 22, 2014
Quick and easy - big hit with the whole family. I used chopped sundried tomatoes and added zucchini and a small amount of water from the pasta. Really tasty!

cconnito's Review

February 04, 2014
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.

CAgirlinIA's Review

August 09, 2013
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!!

karengrathwohl's Review

April 08, 2013
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.

falljunelaker's Review

April 24, 2012