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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 8 ounces medium shrimp, shelled and deveined
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 teaspoon minced fresh rosemary leaves pulled from stem, or 2 teaspoons dried
- 3 large red bell peppers
- 1/2 cup chopped onion
- 12 ounces spinach linguine
- 1/2 cup heavy cream or low-fat milk
Method
- Combine shrimp, 1 tablespoon of the olive oil, garlic, and rosemary; cover and marinate in refrigerator 1 hour.
- Meanwhile, broil peppers in a shallow pan, 4 inches from heat source, until evenly charred on an sides, about 15 minutes.
- Transfer to a bowl, cover with plastic wrap, and let stand 20 minutes.
- Working over bowl to save pepper juices, cut peppers in half and carefully lift out seeds and stems; discard.
- Scrape charred skins from the pepper halves; rinse peppers under running water to remove any seeds or charred skin remaining.
- Cut two pepper halves into 1/8-inch strips; reserve separately.
- Place the remaining pepper halves in a small bowl.
- Strain the reserved pepper juices through a sieve into the bowl with pepper halves.
- Heat the remaining 2 tablespoons oil in a medium skillet; add onion; saute 5 minutes.
- Stir in the pepper halves and the reserved juice; stir to blend.
- Puree in a food processor until very smooth.
- (Can be prepared ahead up to this point.)
- At serving time, cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain.
- While pasta is cooking, heat a medium skillet over high heat until a drop of water sizzles and evaporates immediately upon touching.
- Add the shrimp with their marinade.
- Stir-fry until shrimp are pink on both sides and cooked through, about 3 minutes.
- Add the red pepper puree, the reserved pepper strips, and the cream to the skillet.
- Heat, stirring, until blended and simmering.
- Toss with the pasta and serve at once.
