Fettuccine With Shrimp And Roasted Red Peppers Recipes

SHRIMP FETTUCCINE WITH A ROASTED RED PEPPER SAUCE

Steps:

• Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
• Strain the liquid from the jar with the roasted red peppers and place into a food processor or bullet blender and puree until smooth. Set aside.
• Season shrimp with kosher salt, black pepper, garlic powder and paprika.
• Heat up a large, non-stick pan. Add 2 tablespoons of butter and cook shrimp for 3-4 minutes on medium high heat. Add in chopped garlic and cook for 1 more minute. Be careful not to burn the garlic.
• In a sauce pot melt 4 tablespoons of butter then add in your flour to form a roux.
• Add in heavy cream and whisk to avoid any clumps
• Add Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.
• Pour béchamel sauce and pureed roasted red peppers into the pot with fettuccine and mix together.
• Add in shrimp and mix everything together
• Garnish with freshly chopped green onion and grated parmesan cheese.

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SHRIMP FETTUCCINE WITH ROASTED RED PEPPER SAUCE

Steps:

• Boil the fettuccine until tender and drain well.
• Add the butter to a skillet over medium high heat along with the shrimp, salt and pepper and paprika. Stir to combine and saute until cooked through.
• Puree the roasted red peppers until smooth.
• Remove the shrimp from the skillet and reduce the heat to medium.
• Saute the garlic in the skillet for 30 seconds.
• Add the roasted red peppers to the skillet and saute for several minutes.
• Whisk in the heavy whipping cream until the sauce thickens. Stir in the Parmesan cheese.
• Return the shrimp and the pasta to the skillet and stir to combine before serving.

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.

SHRIMP AND ROASTED PEPPERS

Steps:

• Peel and devein shrimp. Singe peppers over a gas flame or under a broiler until blackened all over. Allow to cool and rub off charred skin. (Don't be afraid to leave a bit of the charring behind; the flavor is essential to the dish.) Stem and seed the charred peppers and cut them into shrimp-sized pieces.
• Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn white and pink. Remove and reserve.
• Add shallots to skillet and saute 1 minute without browning. Add tomato puree and bring to the boil. Add butter, salt and pepper to taste and stir until butter is melted. Add peppers and bring to the boil again.
• Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY

Steps:

• To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
• Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
• Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
• Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
• Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
• Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
• Enjoy!

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA

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 ROASTED RED PEPPER SAUCE

Steps:

• On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
• In food processor or blender, process remaining ingredients (except pasta) until blended.
• Toss with hot fettuccine and serve with cheese.

SHRIMP AND ROASTED RED PEPPERS

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 BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!