Shrimp and Red Pepper Pasta

Name: Shrimp and Red Pepper Pasta
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: european
Ingredients: 1 lb fettuccine (cooked al dente); 24 oz shrimp (small); 4 red bell pepper (halved, seeds and ribs removed); extra-virgin olive oil; 1 small yellow onion (finely diced); 0.25 tsp black peppercorn (ground); 0.125 tsp red chili flakes; 1 tbsp tomato paste; 2 sprigs oregano; 2 cloves garlic (crushed); 1 anchovy filet; 4 tbsp cold butter (unsalted); 1 cup water; 0.5 cup pasta water; salt (to taste); basil (for garnish); ground black peppercorn (for garnish); 0.25 lemon

Based on 1 ratings

In app

Devin

Community member

"This dish with al dente pasta, tender shrimp, and a silky red pepper sauce is intensely satisfying and is sure to keep you coming back for more. Try adding a bit more red chili flakes if you fancy a pasta with a bit more bite."

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

⅓ lb

fettuccine (cooked al dente)

8 oz

shrimp (small)

1⅓

red bell pepper (halved, seeds and ribs removed)

extra-virgin olive oil

⅓

small yellow onion (finely diced)

⅛ tsp

black peppercorn (ground)

⅛ tsp

red chili flakes

⅓ tbsp

tomato paste

⅔ sprigs

oregano

⅔ cloves

garlic (crushed)

⅓

anchovy filet

1⅓ tbsp

cold butter (unsalted)

⅓ cup

water

⅛ cup

pasta water

salt (to taste)

basil (for garnish)

ground black peppercorn (for garnish)

⅛

lemon

Utensils

Sheet pan, blender or food processor , 12 in cast iron pan , 2 tongs, wooden spoon

Step 1/7
- 1⅓ red bell pepper (halved, seeds and ribs removed)
- Sheet pan
- blender or food processor
Place peppers on a baking sheet and broil* until skins are completely black. Place in a bowl and cover with a lid or plastic wrap to steam for 10 to 15 minutes. Remove skins and purée peppers with about 1/2 Tbsp. olive until smooth. Set aside *Alternatively you can leave peppers whole and roast over the flame of a gas stove. Then steam peppers and remove seeds, then purée
Step 2/7
- 8 oz shrimp (small)
- extra-virgin olive oil
- 12 in cast iron pan
- tongs
Heat two Tbsp of olive oil in pan over medium heat. Once oil is hot add shrimp and cook 2-3 minutes.* Season with a little salt. Set shrimp aside along with any juices. *The shrimp will not be fully cooked.
Step 3/7
- ⅓ small yellow onion (finely diced)
- ⅛ tsp black peppercorn (ground)
- ⅛ tsp red chili flakes
- ⅓ tbsp tomato paste
- wooden spoon
Dry pan and heat over medium heat 1-2 Tbsp olive oil. Once oil is hot add onion and a good pinch of salt. Sauté onions until translucent. Add red chili flakes, black pepper, tomato paste. Cook for about three minutes.
Step 4/7
- ⅔ sprigs oregano
- ⅔ cloves garlic (crushed)
- ⅓ anchovy filet
- ⅓ cup water
Deglaze pan with the shrimp juices. Add puréed peppers and water and bring to a simmer. Once mixture is simmering add oregano, garlic, and anchovy filet. Simmer sauce, stirring occasionally, until it has reduced by about half.
Step 5/7
- 1⅓ tbsp cold butter (unsalted)
- ⅛ cup pasta water
- salt (to taste)
Remove oregano stems and garlic. Stir in pasta water, then add butter one tablespoon at a time, stirring constantly until butter is melted. Season with salt to taste. Add shrimp to sauce and cook 1-2 minutes, until shrimp are cooked through.
Step 6/7
- ⅓ lb fettuccine (cooked al dente)
- ⅛ lemon
- tongs
Chiffonnade basil. Squeeze lemon into sauce, then add pasta. Using tongs toss pasta for about two minutes to create a silky sauce. Garnish pasta with basil and ground black pepper.
Step 7/7
Enjoy!
Enjoy your meal!