
Anyway, on to the recipe. I really upped the garlic quotient, particularly by adding some raw garlic at the end, so if you don’t love garlic as much as I do, you may want to cut back on that significantly. Also, peeling the skin off the roasted peppers was a pain, and since they didn’t add much, I would replace them with some broccoli florets it I did it again. Overall, though, this tasted like something I might get at the Olive Garden, and I mean that in a good way.
Pasta with Shrimp and Roasted Peppers
Total Time: 45 min.
Active Time: 45 min.
Dish Usage: Moderate
Ingredients:
2 green peppers
8 oz fettucine
2 tbsp olive oil
1 tbsp butter
8 cloves garlic, minced
1/2 lb shrimp, peeled
1/4 cup lemon juice
2 tbsp parsley
1/2 tsp dried thyme
1/2 tsp dried sage
1 tsp salt
1/2 tsp pepper
2 tbsp Parmesan cheese, grated
Directions:
1. Cut the peppers into strips and place, skin side up, on a baking sheet. Broil on high for 10 to 15 minutes, until most of the skin has blackened.
2. Once the peppers have cooled enough to touch, pick the skin off, and then chop the peppers.
3. Cook fettucine according to the package directions.
4. Heat butter and oil in a large skillet over medium high heat. Add a little over half of the garlic to the pan and saute for about 30 seconds. Then add the shrimp and cook for about 2 minutes. Next add the chopped peppers and lemon juice and cook until the shrimp are opaque throughout.
5. Add the parsley, dried herbs, salt, and pepper. Then remove the pan from heat.
6. Add the shrimp mixture to the pasta, along with the remaining raw garlic, and toss. Top with the Parmesan cheese.
Serves: 4
