July 15, 2009

My Favorites: Shrimp & Peppers Fettucine

Although I'm disabled I still fill up my days with important things. I even get so busy that I forget to take something out of the freezer for dinner pretty often, too. 

Which reminds me - BRB...OK, got some pork chops out.  

On really busy days I'll turn to my personal collection of "Quick & Excellent" recipes. This one results in a gourmet-style meal of shrimp and pasta. All you really need to serve with it are some rolls with herbed butter.

I recommend you not substitute dried pasta for the fresh fettuccine unless you're really in a pinch. Fresh pasta always tastes so much better than dried! And we choose not to use green bells in this recipe; we feel they overpower the subtle flavors of the poblano and garlic. And finally, this one's great because if I forget to get the frozen shrimp out in the morning, all I have to do is cut open the package, shake out as much ice as possible and fill the bag with cold water - the shrimp thaws in a jiffy.

Here it is. Give it a try and let me know what you think.

Shrimp & Peppers Fettucine
4 servings


1 9-oz. pkg. refrigerated spinach fettuccine
4 Tbsp. extra-virgin olive oil
3 small red, green, yellow, or orange sweet peppers, (or 2 lg.) seeded and cut in strips
1 small or medium poblano pepper, seeded & cut in strips
2 medium onions, cut in thin wedges
6 cloves garlic, thinly sliced
1 lb. peeled and deveined medium shrimp
1/4 tsp. cayenne pepper
1/2 tsp. dried basil, crushed

1. Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm.

2. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp, cayenne pepper and basil. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.

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