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Monday, February 27 2017

A cool sauce of cream, white wine, and basil complements the fiery flavors of roasted red peppers and crushed red pepper laden shrimp meal.


1 1/2 - pounds fresh peeled and deveined medium shrimp
1/4 - cup butter
2 - tablespoons olive oil
1/3 - cup finely chopped onion (1 small)
6 - cloves garlic, minced
1/4 - 1/2 - teaspoon crushed red pepper
1 - 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 - cup dry white wine
1/2 - cup whipping cream
1/4 - cup snipped fresh basil
1 - cup finely shredded Parmesan cheese (4 ounces)
12 - 16 - ounces dried pasta, cooked and drained

Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.

Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)
Per serving: 598 kcal cal., 26 g fat (13 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 230 mg chol., 461 mg sodium, 49 g carb., 3 g fiber, 2 g sugar, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:29 am   |  Permalink   |  0 Comments  |  Email

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