Friday, February 1, 2013

Shrimp with Roasted Red Peppers and Pasta

Shrimp with Roasted Red Peppers and Pasta
If we aren't eating chicken in the house, then it must be pasta!  I'm trying to create some new recipes and also use up some ingredients that I have in the house.  Items I usually have on hand are pasta (more than I probably need!), frozen shrimp, wine - 3 buck chuck from Trader Joes, and spices - of course.  This night I had some leftover leeks and just happened to have a jar of roasted peppers.  This dish came together under 30 minutes and the flavors really complimented each other.

Recipe Source:  Original

I will definitely be making this again and next time use some fresh herbs.  This one used the dried versions I had on hand.

Cute pasta bowls - right?

I love reading your comments and will response when we get back from vacation!
Shrimp with Pasta and Roasted Peppers Serves: 4 Calories: na Prep Time to Table: 30 minutes
Recipe : inspired from Cooking Light

 -1 ½ cups roasted red peppers (your own or bottled – either is fine)
-6 oz cooked fettuccine
-2 T olive oil
-1 T butter
-1 cup sliced leeks
-6 oz uncooked shrimp
-1/4 cup fresh lemon juice
-1/4 cup dry white wine
-1/2 t sea salt
-1/4 t fresh pepper
-1/2 t dried basil
 -1/2 t oregano
-1/2 t dried parsley
-1/4 t or more of crushed red pepper

1. Heat 2 T oil and butter in large skillet over med high heat. Add leeks and sauté until soft and push to out sides of pan. Add shrimp and cook about 2 minutes on each side until done and remove from pan.
2. Add red peppers and sauté for 2 minutes then add spices, lemon juice and wine and cook until liquid is reduced by half.
3. Add shrimp to mixture and toss in fettuccine. 4
. Serve and if desired top with romano cheese.


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