Best Shanghai Pasta With Shrimp And Sweet Bell Peppers Recipes

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SHANGHAI PASTA (WITH SHRIMP AND SWEET BELL PEPPERS)



Shanghai Pasta (With Shrimp and Sweet Bell Peppers) image

I really love this dish and hope you enjoy it too. The red and yellow sweet peppers, along with the bright green beans, combine for a very pretty presentation. Credit goes to Gene Lee, who first submitted this recipe to Family Circle. I modified it a bit to my tastes.

Provided by averybird

Categories     Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
2 tablespoons cooking oil
12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
2 garlic cloves, minced
1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
1/4 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
2 green onions, sliced thin
1 tablespoon sesame seeds, toasted

Steps:

  • Mix ingredients for the sauce (listed above) and set aside.
  • Cook pasta according to package directions. Drain and keep warm.
  • In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
  • Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
  • Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
  • Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
  • To serve, top with sesame seeds and green onions.

Nutrition Facts : Calories 356.1, Fat 11.5, SaturatedFat 1.5, Cholesterol 155.4, Sodium 1304.4, Carbohydrate 41.5, Fiber 1.9, Sugar 1.9, Protein 21.7

SPICY SHRIMP & PEPPERS WITH PASTA



Spicy Shrimp & Peppers with Pasta image

Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 cup sliced baby portobello mushrooms
1 medium sweet yellow pepper, cut into 1/2-inch pieces
1 medium green pepper, cut into 1/2-inch pieces
1 shallot, minced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 ounces uncooked whole wheat linguine
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

Nutrition Facts : Calories 385 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 697mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 10g fiber), Protein 28g protein.

LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS



Linguine With Sautéed Shrimp, Tomatoes and Peppers image

Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds medium-size shrimp
3 quarts water
Salt to taste
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
1 medium-size green pepper, cored, seeded and cut into 1-inch cubes
3 cups canned crushed tomatoes
Freshly ground pepper to taste
1 teaspoon dried oregano
3/4 pound imported linguine
1/4 teaspoon red-pepper flakes
4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

Steps:

  • Peel and devein shrimp.
  • Bring water with salt to a boil in a large kettle.
  • Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
  • Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
  • While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
  • Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY



Mezzetta Roasted Red Bell Pepper Linguine With Shrimp Recipe by Tasty image

Here's what you need: medium raw shrimps, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, kosher salt, black pepper, smoked paprika, red pepper flakes, olive oil, shallots, linguine, shaved parmesan cheese, fresh parsley

Provided by Mezzetta

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

20 medium raw shrimps, peeled and deveined, tails removed if desired
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 tablespoons olive oil
1 jar Mezzetta® Roasted Red Bell Peppers, drained
¼ cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
1 clove garlic
½ tablespoon lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika
1 pinch red pepper flakes
¼ cup olive oil
2 shallots, diced
½ lb linguine, dried, cooked according to package instructions
¼ cup shaved parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
  • Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
  • Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
  • Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
  • Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams

CREAMY SHRIMP PASTA PRIMAVERA



Creamy Shrimp Pasta Primavera image

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Provided by Littlechef

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 15

½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine
1 pinch dried oregano
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
  • Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g

GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS



Garlicky Shrimp Primavera with Shishito Peppers image

A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.

Provided by Lindsey Krauss

Time 40m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, minced, or to taste
¼ teaspoon salt, or more to taste
1 medium zucchini, halved lengthwise and sliced
1 medium yellow squash, halved lengthwise and sliced
¾ cup chopped shishito peppers
1 pinch red pepper flakes
2 pounds small shrimp, peeled and deveined
½ cup frozen green peas
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
  • Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
  • Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
  • Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g

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