Shrimp and Roasted Red Peppers

Name: Shrimp and Roasted Red Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs medium shrimp, peeled and deveined; 1/4 cup butter; 2 tablespoons olive oil; 1/3 cup chopped onion; 6 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 1 (12 ounce) jar roasted sweet red peppers, drained and chopped; 1/2 cup dry white wine; 1/2 cup whipping cream; 1/4 cup fresh basil; 1 cup parmesan cheese, finely shredded; 16 ounces spaghetti, cooked and drained

Submitted by Chef PotPie

"Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens."

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photo by Lavender Lynn

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₂ lbs medium shrimp, peeled and deveined
¹⁄₄ cup butter
2 tablespoons olive oil
¹⁄₃ cup chopped onion
6 garlic cloves, minced
¹⁄₂ teaspoon crushed red pepper flakes
1 (12 ounce) jar roasted sweet red peppers, drained and chopped
¹⁄₂ cup dry white wine
¹⁄₂ cup whipping cream
¹⁄₄ cup fresh basil
1 cup parmesan cheese, finely shredded
16 ounces spaghetti, cooked and drained

directions

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.

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Reviews

We had this delicious recipe for breakfast. Just the right amount of sauce not too much and not too little. Loved the flavor the red bell peppers added. We used jumbo shrimp.

Lavender Lynn
I had to make a few slight changes due to what I had on hand. I used two pounds of shrimp, threw in some extra garlic, and onions. I used fat free half and half, so it wasn't as think of a sauce and dried basil because it isn't warm enough for my garden to produce fresh herbs yet. Still turned out great!

whtbxrmom

RECIPE SUBMITTED BY

Chef PotPie

Southworth, Washington

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)

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