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Kitchen Notebook

August 27, 2020

Shrimp Fettuccine with Tomatoes and Peppers

30 Mins

  • 1 pack Shrimp
  • 1 lb Fettuccine
  • 2 Medium-sized Sweet Peppers, cored, seeded and cut into 1-inch cubes
  • 1 lb Red Tomatoes, finely chopped
  • 4 Tbsp Olive Oil
  • 1Tbsp finely chopped Garlic
  • 1 tsp Dried Oregano
  • ¼ tsp Red Pepper Flakes
  • 4 Tbsp chopped Fresh Basil or Parsley (optional)
  • Sea Salt and Black Pepper

Bring medium pot of salted water to a boil. 

Heat 2 tablespoons oil in large saucepan over medium-high heat; add garlic and peppers. Cook briefly without browning. Add tomatoes, sea salt, pepper and oregano. Bring to simmer and cook 10-15 minutes, stirring until tomatoes break down and peppers are soft. Set aside.

Meanwhile, add fettuccini to boiling water and cook according to package directions. Drain quickly and reserve 1/2 cup cooking liquid.

While pasta cooks, heat remaining oil in saucepan over medium-high heat. Add shrimp, pepper flakes, sea salt and pepper. Cook 1 minute, stirring; then add tomato sauce.

Add fettuccini, reserved cooking liquid and fresh herbs, if using. Heat thoroughly. Toss well and serve immediately.

30 Min 30 Mins Fish

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30 Min 30 Mins Fish

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