Rating: 4 stars
106 Ratings
  • 5 star values: 60
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 10
  • 106 Ratings

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?

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

598 calories; fat 26g; cholesterol 230mg; saturated fat 13g; carbohydrates 49g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 2g; protein 37g; vitamin a 874.6IU; vitamin c 103.9mg; sodium 461mg.
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