Shrimp and Roasted Red Peppers
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?
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Shrimp and Roasted Red Peppers
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.
Nutrition Facts (Shrimp and Roasted Red Peppers)
- Per serving:
- 598 kcal ,
- 26 g fat
- (13 g sat. fat ,
- 2 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 230 mg chol. ,
- 461 mg sodium ,
- 49 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 37 g pro.