SHRIMP BELL PEPPER PASTA RECIPES

SPICY SHRIMP & PEPPERS WITH PASTA RECIPE: HOW TO MAKE IT

Spicy Shrimp & Peppers with Pasta Recipe: How to Make It 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

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

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, FatContent 10g fat (1g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 53g carbohydrate (3g sugars, FiberContent 10g fiber), ProteinContent 28g protein.

LINGUINE WITH SAUTÉED SHRIMP, TOMATOES AND PEPPERS RECIPE ...

Linguine With Sautéed Shrimp, Tomatoes and Peppers Recipe ... 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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

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