Fettuccine with Shrimp and Peppers
Recipe type: entrees
Serves: 4 servings (scale up in direct proportion)
  • ¼ cup olive oil
  • 1 cup each red, green and yellow bell peppers cut into ¼-inch strips
  • 8 ounces fettuccine pasta
  • 2 cloves garlic, minced
  • 1 pound medium shrimp (31-35) shelled, deveined and butterflied
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup torn fresh basil
  1. In a sauté pan large enough to hold all the pasta after it has been cooked, warm the olive oil over medium heat for 1 minute.
  2. Add the bell peppers.
  3. Cook and stir for 2 to 3 minutes.
  4. Reduce the heat to medium.
  5. Cover the pan and cook for about 2 to 3 more minutes to soften the peppers.
  6. Meanwhile, cook the pasta in boiling salted water until it is barely al dente.
  7. Drain, reserve and keep warm.
  8. Add the garlic and the shrimp to the sauté pan with the peppers.
  9. Cook and stir for 3 to 4 minutes, or until the shrimp just begins to turn pink (the shrimp should be barely done).
  10. Add the red pepper flakes and basil.
  11. Add the reserved pasta to the sauté pan.
  12. Cook and stir for 1 minute to incorporate the flavors.
  13. Portion into heated pasta bowls and serve at once.
Recipe by Pizza Today at https://pizzatoday.com/recipes/entrees/fettuccine-shrimp-peppers