Recipe
Main Dish
Red Pepper Shrimp
Primary Media
Description
This stunningly simple shrimp pasta for two is even easier if you buy shrimp that's peeled and deveined.
Servings and Ingredients
Ingredients
Serves 2
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Hy-Vee Select olive oil, divided | ||
8 jumbo shrimp, peeled and deveined, thawed if frozen | ||
Hy-Vee kosher sea salt, to taste | ||
Hy-Vee ground black pepper, to taste | ||
½ bulb fennel, thinly sliced | ||
½ (16-oz.) jar roasted red peppers, drained | ||
½ large onion, finely chopped | ||
1 tsp. garlic, minced | ||
¼ c. Hy-Vee heavy whipping cream | ||
¼ c. tomato, seeded and chopped | ||
6 oz. Hy-Vee fettuccine, dry | ||
Fresh fennel fronds, for garnish |
Things To Grab
- Large straight-sided skillet
- Platter
- Paper towels
- Plate
- Large pot
- Colander
Directions
- Heat 1 Tbsp. oil in a large straight-sided skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet; cook for 3 minutes or until shrimp are opaque, turning once. Transfer shrimp to a platter and keep warm.
- Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add fennel; cook until tender, stirring occasionally. Transfer fennel to a paper towel-lined plate.
- Add roasted peppers, onion and garlic to same skillet. Cook over medium heat until softened. Transfer mixture to a blender. Cover and blend until smooth. Return mixture to skillet; stir in cream, tomato and cooked fennel and shrimp. Simmer mixture while pasta is cooking.
- Cook fettuccine according to package directions; drain. Serve shrimp sauce over fettuccine. If desired, garnish with fennel fronds.
Nutrition facts
Servings
650 Calories per serving
Amounts Per Serving
- Total Fat: 72 g
- Cholesterol: 90 mg
- Sodium: 670 mg
- Total Carbohydrates: 78 g
- Protein: 19 g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 140%
0%
Iron 20%
0%
Calcium 10%