Roasted Peppers, Herb, and Shrimp Pasta
Serving Size / Yield
- 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
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.