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Spicy Shrimp Primavera with Red Pepper Paste Recipe
| Edamame (whole green soybeans), shelled, cooked | |
| Fettuccine, dry | |
| Roasted red peppers, drained, reserving liquid from jar | |
| Old Bay seasoning | |
| Thyme, ground | |
| Salt | |
| Balsamic vinegar | |
| Olive oil | |
Shallots, chopped | |
| Garlic, minced | |
| Carrot, medium-sized, thinly sliced on the bias | |
| Shrimp, fully cooked, medium to large, fresh or frozen, drained with tails removed | |
| Yellow bell pepper, cut into thin strips | |
| Kalamata olives, drained, pitted, cut in half | |
| Crushed red pepper flakes |
Prepare edamame as directed on package, drain and set aside. Prepare fettuccine as directed on package, drain and set aside.
Place red peppers, Old Bay seasoning, thyme, salt and vinegar in food processor or blender. Process until smooth; set aside.
Place olive oil in large frying pan. Add shallots and garlic and sauté over medium high heat 3 minutes. Add carrot and sauté 3 minutes. Add edamame, red pepper mixture, shrimp, bell pepper, olives and red pepper flakes. Add 4 to 6 tablespoons of reserved roasted red pepper liquid to desired sauce consistency.
Cook 5 to 10 minutes or until heated through and vegetables are crisp tender, stirring occasionally. Spoon over hot fettuccine. Sprinkle with grated Parmesan cheese, if desired. Serve immediately.
Nutrition Per Serving:
Calories 600 (24% Calories from Fat), Protein 41g, Carbohydrate 71g, Fiber 5g, Fat 16g, Sat. Fat 2.5g, Cholesterol 220mg, Sodium 1980mg
