SHRIMP PASTA WITH BELL PEPPERS RECIPES

Name: Shanghai Pasta (With Shrimp and Sweet Bell Peppers)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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

SHANGHAI PASTA (WITH SHRIMP AND SWEET BELL PEPPERS) RECIPE ...

Shanghai Pasta (With Shrimp and Sweet Bell Peppers) Recipe ... 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.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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, FatContent 11.5, SaturatedFatContent 1.5, CholesterolContent 155.4, SodiumContent 1304.4, CarbohydrateContent 41.5, FiberContent 1.9, SugarContent 1.9, ProteinContent 21.7

SCRUMPTIOUS SHRIMP SCAMPI LINGUINE RECIPE | ALLRECIPES

Scrumptious Shrimp Scampi Linguine Recipe | Allrecipes image

I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!

Provided by misteme

Categories World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 (16 ounce) package linguine pasta
2 tablespoons butter
1?½ tablespoons olive oil
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
6 cloves garlic, sliced
48 large shrimp - peeled, deveined, and tails removed
½ cup dry white wine (such as Chardonnay)
1 teaspoon lemon juice
¼ cup clam juice
2 tablespoons butter
1?½ tablespoons olive oil
2 tablespoons heavy cream
1?½ teaspoons crushed red pepper flakes, or to taste
3 tablespoons chopped fresh parsley
1 teaspoon sea salt

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

Nutrition Facts : Calories 573.4 calories, CarbohydrateContent 58 g, CholesterolContent 283.2 mg, FatContent 19.6 g, FiberContent 3.1 g, ProteinContent 38.1 g, SaturatedFatContent 7.7 g, SodiumContent 672.5 mg, SugarContent 3.6 g

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