Fettuccine With Shrimp And Roasted Red Peppers Food
SHRIMP AND ROASTED RED PEPPERS
Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens.
Provided by Chef PotPie
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
- Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
- Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
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- Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
- Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
- Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.
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- Boil a pot of water for your pasta. Season the water with salt and cook the noodles according to the package. Al dente prefered. Reserve 1/2 cup of pasta water before drainign the cooked pasta in a colander. Drizzle the noodles with olive oil to prevent them from sticking. Set aside.
- Next, you’ll add the peeled and deveined shrimp into the creamy red pepper sauce. They will cook in the pan and add a lot of flavor to the sauce as well. Let them simmer in the sauce until they are plump, juicy and cooked. As a final step, you will combine the sauce, and shrimp with the pasta. Toss the pasta until it is well coated in the sauce. Serve hot and enoy! Optional garnishes: parmesan cheese and red pepper flakes.
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