Shrimp And Roasted Red Pepper Alfredo Recipes

SHRIMP WITH RED AND YELLOW PEPPERS

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SHRIMP FETTUCCINE WITH A ROASTED RED PEPPER SAUCE

Steps:

• Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
• Strain the liquid from the jar with the roasted red peppers and place into a food processor or bullet blender and puree until smooth. Set aside.
• Season shrimp with kosher salt, black pepper, garlic powder and paprika.
• Heat up a large, non-stick pan. Add 2 tablespoons of butter and cook shrimp for 3-4 minutes on medium high heat. Add in chopped garlic and cook for 1 more minute. Be careful not to burn the garlic.
• In a sauce pot melt 4 tablespoons of butter then add in your flour to form a roux.
• Add in heavy cream and whisk to avoid any clumps
• Add Parmesan cheese and stir until cheese is melted. Taste and add more salt and pepper if needed.
• Pour béchamel sauce and pureed roasted red peppers into the pot with fettuccine and mix together.
• Add in shrimp and mix everything together
• Garnish with freshly chopped green onion and grated parmesan cheese.

PEPPERED SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

SHRIMP AND ROASTED RED PEPPER ALFREDO

Steps:

• 1. Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
• 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• 3. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• 4. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and light cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste.
• 5. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)

Steps:

• In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.