Roasted Red Pepper and Herb Pasta with Shrimp

           Entrees, Intermediate, Recipes
Roasted Red Pepper and Herb Pasta with Shrimp
0 votes, 0.00 avg. rating (0% score)


2 red bell peppers

8 ounces uncooked brown rice fettuccini pasta (or other gluten free pasta)

2 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter or ghee

1 cup finely chopped onion

1 Tablespoon garlic, minced

½ lb. peeled and deveined large shrimp

¼ cup fresh lemon juice (about 2 lemons)

2 Tablespoons chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

½ teaspoon chopped fresh sage

¾ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper

1 teaspoon extra-virgin olive oil


Preheat broiler.

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 or plastic bag and let stand 20 minutes. Peel and chop; set aside.

Cook fettuccine according to the package directions, omitting salt and fat; drain well adding some olive oil to keep noodles from sticking. 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 ¼ 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 ½ 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.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes