Roasted Red Pepper and Herb Pasta with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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