Roasted Red Pepper and Herb Pasta with Shrimp
By Scoro_5300
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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 $
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Preheat broiler.
Step 2
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
3. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
Step 4
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
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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