Smoky Shrimp & Roasted Red Pepper with Linguine
6
Points®
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 flavor to any dish without having to light up the grill. 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.
Ingredients
Uncooked whole wheat pasta
1 oz, linguine variety
Olive oil
1 tsp
Uncooked onion
¼ cup(s), chopped, minced
Garlic
2 clove(s), minced
Red pepper flakes
¼ tsp, 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, smoked variety
Table salt
⅛ tsp
White wine
¼ cup(s)
Lemon zest
1 tsp, grated
Fresh lemon juice
2 tsp
Fresh parsley
1 Tbsp, chopped
Grated Parmesan cheese
1 Tbsp
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
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