Shrimp Fettuccine with Peppers
Fresh Seafood with a Zing
This is one of the simplest, yet fanciest looking seafood dishes you can make - and it packs a little zing courtesy of the sweet peppers which create an infused oil for the base of the sauce. It comes together super fast, so you can even make it in the middle of the week for a romantic "date night" at home - assuming you can get the kiddos to bed.
Always use raw shrimp
If you are buying precooked shrimp and reheating them, I'm here to tell you that you are doing it wrong! Yep, you heard me. While you may see buying and preparing raw shrimp as a daunting task, it isn't. I buy mine with the shells removed and the tail on, cause a little time saver seems worth it to me. Then all you have to do is give them a little rinse to double check for any shell remnants, a quick de-vein (with a sharp knife, slit the shrimp along their back to reveal the dark line and remove it) which literally takes 2 seconds and then they cook in minutes. I like to leave the tail on for two reasons, they look prettier and it makes them easier to flip while cooking. The payoff? Massive boost of flavor and tender, juicy shrimp. If you start raw, you avoid the chewy, rubber texture you get from reheating precooked shrimp. Trust me, you'll thank me later when you realize how easy it actually is, and it's worth the tiny bit of extra effort.
Serves 2. Takes 20 - 30 minutes. I use organic ingredients whenever possible. To make this vegetarian; use tofu instead of shrimp. To make this vegan; use a dairy-free pesto in place of the alfredo cream sauce and choose a fresh pasta made without eggs.
- 8 - 10 medium to large raw Shrimp, peeled & deveined with tails on
- 1-1/2 cups Fresh Baby Spinach
- 3/4 cup Frozen Bell Pepper Mix (tri-color)
- 1 pkg Cucina Fresca Fresh Fettuccine (you can buy this at Whole Foods & these other retailers)
- 1-1/2 cups Alfredo Sauce (store bought or homemade)
- Fresh Black Pepper to taste
- 1/4 tsp Red Pepper Flakes
Serves 2. This can be meal-prepped easily, assemble into meal prep containers through step 7. If meal-prepping, to reheat, cook in oven at 350 degrees Fahrenheit for 20 minutes covered with foil (set aside shrimp before cooking). Stir, add shrimp, loosely cover with foil and cook an additional 15 - 20 minutes or until hot all the way through.
- In a large stockpot, fill halfway with water and bring to a boil (fresh pasta has a tendency to boil over easy, use a larger pot than normal).
- Meanwhile, in a large sauce pan over medium-high heat, saute bell peppers in olive oil till tender and starting to color, about 3 - 5 minutes, stirring frequently. Transfer peppers to a small bowl, set aside.
- In the same sauce pan, add 1 tsp Olive Oil and 2 tbsp butter, and reduce heat to medium. Add shrimp to pan, crack fresh black pepper on top, cook 1-1/2 minutes before flipping. Continue cooking till pink and no longer translucent, about 3 - 4 minutes total cook time. Transfer shrimp to the bowl with the peppers, set aside.
- Meanwhile, cook pasta according to package directions, drain and set aside.
- In same sauce pan, add pasta sauce, bring to a low simmer. Add spinach, wilt and stir 1 - 2 minutes.
- Add pasta, bell peppers, and chili flakes to sauce, stir well to coat.
- Serve in two bowls, top with shrimp and fresh black pepper to taste.