Best Shrimp And Roasted Red Peppers Recipes

Shrimp and Roasted Red Peppers image

Provided by Chef PotPie

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika image

Yield Makes 16 servings as part of buffet

Number Of Ingredients 9

Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry

Steps:

Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
*Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

FETTUCCINE WITH SHRIMP AND ROASTED RED PEPPERS image

Yield 4

Number Of Ingredients 12

1-1/2 pounds jumbo shrimp, peeled and deveined, tails intact
1 pound fresh asparagus spears, tough ends snapped off, and cut into diagonal 2-inch pieces
1 tablespoon olive oil
4 garlic cloves, pressed
1/3 cup basil leaves, sliced
1 (7-1/4 ounces) jar roasted red peppers, sliced
2 tablespoons capers, drained
1 teaspoon cornstarch
3/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons dry white wine
4 cups cooked fettuccine

Steps:

Steam asparagus 5 minutes or until crisp-tender. Place oil in saucepan over medium heat. Add garlic and saute until tender. Add the shrimp and cook for an additional 3 minutes or until pink. Remove shrimp. Add asparagus, basil, peppers, and capers and heat thoroughly. Combine cornstarch and broth; add to pan. Cook, stirring occasionally, 5 minutes or until thickened. Stir in lemon juice and wine. Toss pasta with shrimp and vegetable mixture. Sprinkle with black pepper, if desired.