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.
GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA
Categories Garlic Pepper Roast Low Carb Shrimp Bell Pepper Sherry Summer Bon Appétit
Yield Makes 16 servings as part of buffet
Number Of Ingredients 9
Steps:
- Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
- Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
- *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.
FETTUCCINE WITH SHRIMP AND ROASTED RED PEPPERS
Steps:
- Steam asparagus 5 minutes or until crisp-tender. Place oil in saucepan over medium heat. Add garlic and saute until tender. Add the shrimp and cook for an additional 3 minutes or until pink. Remove shrimp. Add asparagus, basil, peppers, and capers and heat thoroughly. Combine cornstarch and broth; add to pan. Cook, stirring occasionally, 5 minutes or until thickened. Stir in lemon juice and wine. Toss pasta with shrimp and vegetable mixture. Sprinkle with black pepper, if desired.
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