Roasted Peppers, Herb, and Shrimp Pasta

Roasted Peppers, Herb, and Shrimp Pasta


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Delight your taste buds with this fiery roasted red pepper and shrimp pasta. It's hearty, healthy, and quick, making it the perfect dinner for every night.

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 2 red bell peppers
  • 8 oz. fettuccine, uncooked
  • 2 Tbs. oil
  • 1 Tbs. butter
  • 1 C. onion, chopped fine
  • 1 Tbs. garlic, minced
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/4 C. lemon juice
  • 2 Tbs. flat-leaf parsley, chopped
  • 1 tsp. thyme, chopped
  • 1/2 tsp. sage, chopped
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. crushed red pepper
  • 1 tsp. oil
  • 2 Tbs. Parmesan cheese, shaved

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Preheat the broiler.

Cut the peppers in half lengthwise and remove the seeds and membranes. Put the pepper halves on a foil lined baking sheet, skin side up. Flatten them with your hand and broil for 15 minutes, or until blackened. Put them in a paper bag and close tightly. Set them aside for 20 minutes, peel, chop, and set aside.

Cook the pasta according tot he package directions and drain well. Set aside.

In a skillet, heat 2 tsp. oil and butter over medium high heat. Add the onion and garlic. Saute for 4 minutes, or until the onion is tender. Add the shrimp to the pan and cook for 2 minutes Mix in the peppers and 1/4 C. lemon juice Cook for another 4 minutes, or until the shrimp are done and half the liquid has evaporated. Add the parsley, thyme, sage, salt, pepper, and crushed red pepper. Mix well and remove from heat.

In a large bowl, combine the pasta and 1 tsp. oil. Toss to combine well. Add in the shrimp mixture and toss gently. Top with cheese.

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