Fettccine With Shrimp, Roasted Peppers and Balsamic Vinegar

Course : Seafoods
Serves: 4
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2 tablespoons extra virgin olive oil
1 large onion -- in 1/4 inch half moons
2 cloves garlic -- minced
2 medium red peppers -- cut in 1/2 inch strips
2 medium italian frying peppers -- sliced *
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 tablespoons balsamic vinegar
1 pound shrimp -- peeled and deveined
1 pound fettuccine

Preparation / Directions:

1. In a large 12 inch non stick skillet, heat the oil over medium heat. Add the onion and garlic and cover. Cook stirring occastionally until the onions are golden brown, about 5 minutes. 2. Stir in the bell pepper and the cubanelles (italian frying peppers), salt, and red pepper. Cover and reduce the heat to medium-low. Cook, stirring occasionally until the pepper are very tender 20-25 minutes. 3. Stir in the vinegar, then the shrimp. Cover and cook, stirring occasionally until the shrimp are pint and firm about 3 minutes. 4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine and cook, until al dente. Drain and return the pasta to the pot. Add the pepper and shrimp mixture and stir well. Transfer to a warmed large serving bowl. Serve immediately.


Nutritional Information:

210 Calories (kcal); 9g Total Fat; (38% calories from fat); 24g Protein; 8g Carbohydrate; 173mg Cholesterol; 437mg Sodium

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