Tuesday, January 24, 2012

Cooking Light Night

Roasted Red Pepper and Herb Shrimp with Pasta

Last night I made this and it was tasty. I am slowly adjusting my palate to bell peppers, but it's coming along pretty well, I'd say. I don't eat a lot of shrimp in general, and I never have any in the house, so I bought a bag of shrimp to keep in the freezer for such dishes, rather than have to buy it each time I want to cook shrimp. It was a good buy, I think, with the exception that I didn't notice it still had the shells on. But they were easy enough to peel off when they were cooked. I was shocked when I was measuring out the pasta at how small 4 oz of uncooked fettuccine looks.(I made a half batch of the dish) But when it was all cooked, it really was enough for two healthy servings. And 4 oz shrimp was also quite satisfying for two servings as well.

I would definitely make this again. It's pretty easy, though there's a bit of prep work involved prior to making it. I might try this again and see how it works with fresh fettuccine instead. I think that would be wonderful too.

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