Photo of Smoky Shrimp & Roasted Red Pepper with Linguine by WW

Smoky Shrimp & Roasted Red Pepper with Linguine

4 - 7
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Easy
Smoked paprika is made by smoking dried red bell peppers over a wood fire. It adds flame-kissed flavour to any dish without having to light up the grill.

Ingredients

Uncooked whole wheat pasta

1 oz, linguine variety

Olive oil

1 tsp(s)

Uncooked onion(s)

¼ cup(s), chopped, minced

Garlic clove(s)

2 clove(s), large, minced

Crushed red pepper flakes

¼ tsp(s), or to taste

Uncooked shrimp

¼ pound(s), medium-size, peeled, deveined

Roasted red peppers (packed in water)

½ cup(s), thinly sliced

Paprika

1 tsp(s), smoked variety

Table salt

tsp(s)

White wine

¼ cup(s)

Lemon zest

1 tsp(s), grated

Fresh lemon juice

2 tsp(s)

Fresh parsley

1 tbsp(s), chopped

Grated Parmesan cheese

1 tbsp(s)

Instructions

  1. Cook linguine according to package directions.
  2. Meanwhile, in medium nonstick skillet over medium heat, warm oil. Add onion, garlic, and red pepper flakes; cook, stirring often, until onion softens, about 3 minutes.
  3. Add shrimp; cook, stirring often, 2 minutes. Add bell pepper, paprika, and salt. Cook, stirring constantly, until shrimp are just opaque in center, about 2 minutes longer. Add wine and cook until most has evaporated.
  4. Add linguine, lemon zest and juice, and parsley; stir to combine. Transfer to plate; sprinkle with Parmesan.
  5. Serving size: about 1 1⁄2 cups

Notes

If you can’t find smoked paprika, try chipotle powder, or use sweet paprika with a dash of cumin. If you’d rather not use wine in this recipe, substitute a scant 1⁄4 cup chicken or vegetable broth and 1 tsp sherry vinegar or white-wine vinegar.