Quick and Easy Shrimp Pasta Recipe

Garlic, Roasted Red Peppers and Olive Oil Keep It Light

© Nicole Tanner

Jan 19, 2009

Pasta is normally thought of to be an extremely heavy and filling meal. Many people think of pasta as the ultimate comfort food - something to be enjoyed and then make you fall into a small food coma afterward.

But pasta doesn't always have to be heavy and filled with calories. Choosing a light sauce and adding a light protein like shrimp can help cut back on the actual amount of pasta you eat and still keep you satisfied.

This recipe includes a super light sauce made from extra virgin olive oil, freshly roasted red peppers, garlic and anchovies. Basil and parmesan cheese are added at the end for a maximum freshness flavor boost.

If you don't have time to roast the peppers yourself, you can substitute jarred roasted peppers, which can be found on the condiment aisle of most any grocery store. Anchovy paste can also be substituted for whole anchovy fillets. If you want to make the dish a bit more fancy, you can substitute lobster for the shrimp. If you really want to bump up the health factor, you can choose to use whole wheat or multigrain pasta rather than standard pasta.

The recipe below serves four and is perfect for any time of year.

Ingredients:

• 1 lb short-cut pasta, such as penne, rotini or farfalle
• 1 lb shrimp, peeled and de-veined
• 3 red bell peppers
• 2 shallots, finely chopped
• 4 large cloves of garlic, finely chopped
• 18-20 fresh basil leaves
• 2 anchovy fillets or 1 tbs anchovy paste
• 1/4 cup, plus 2 tbs extra virgin olive oil
• 1/4 cup freshly grated parmesan cheese
• Salt and Pepper

Instructions:

1. Preheat the broiler or a grill pan to high
2. Place the peppers on a baking sheet, season with salt and pepper and drizzle with the 2 tbs of olive oil, tossing to coat.
3. Broil or grill the peppers until charred on all sides.
4. While the peppers are working, preheat a large saute pan over medium heat.
5. Add the garlic, shallots and anchovies and stir to break up the anchovies.
6. Once the peppers are done, place them in a bowl and cover with plastic wrap until cool enough to handle.
7. Peel the charred skin away from the peppers and finely chop.
8. Add the peppers to the pan, season with salt and pepper and stir to combine.
9. Cook the pasta according to the package directions, just shy of al dente
10. Add the shrimp to the pan and cook through, about 2 minutes on each side.
11. Drain the pasta and add to the pan, tossing everything to coat.
12. Remove the pan from the heat and add the basil and parmesan cheese.
13. Toss once more and adjust seasonings if necessary.

Penne Pasta

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