Red Pepper Shrimp

Recipe

Main Dish
Red Pepper Shrimp

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User Rating

4.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

2
Servings
30min
Prep
40min
Total

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    Description

    This stunningly simple shrimp pasta for two is even easier if you buy shrimp that's peeled and deveined.

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    2 tbsp.Hy-Vee Select olive oil, divided
    8jumbo shrimp, peeled and deveined, thawed if frozen
    Hy-Vee kosher sea salt, to taste
    Hy-Vee ground black pepper, to taste
    ½bulb fennel, thinly sliced
    ½(16-oz.) jar roasted red peppers, drained
    ½large 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

    1. 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.
    2. 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.
    3. 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.
    4. 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%

    Recipe Source:

    Seasons February 2017