Fettuccine with Shrimp & Peppers

fettuccine with shrimp and peppers

prep time: 20 minutes
cook time: 20 minutes
ready in: 40 minutes

makes: 4 servings, 12 oz. each


  • 1/4 cup extra virgin olive oil
  • 2 small red bell peppers, cut into 1/4 inch strips
  • 2 small yellow bell peppers, cut into 1/4 inch strips
  • 1/2 lb fettuccine
  • 2 clove garlic, minced
  • 1 ¼ lb medium shrimp, shelled, deveined, butterflied
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/2 cup chopped fresh basil
  • freshly ground pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.
  2. Add the bell peppers. Cook and stir for 2 minutes.
  3. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the peppers. Meanwhile, plunge the pasta into a large pot of boiling salted water.
  4. Add the garlic and shrimp to the saute pan. Cook and stir for 3-4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done). Add the red pepper flakes and basil. Keep warm.
  5. When the pasta is al dente, drain it well and add it to the saute pan with the peppers and shrimp. Cook and stir for 1 minute to heat through and incorporate the flavors.

per serving: 530 calories, 19g total fat, 3g saturated fat, 270mg cholesterol, 230mg sodium, 52g carbohydrates, 4g dietary fiber, 4g sugars, 39g protein