Shrimp and Sweet Red Pepper Linguine

Shrimp and Sweet Red Pepper Linguine
Shrimp and Sweet Red Pepper Linguine might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 406 calories, 26g of protein, and 23g of fat per serving. This recipe serves 4. A mixture of linguine, shrimp, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Heat oil in a large skillet over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add garlic. Cook and stir until golden.
Ingredients you will need
GarlicGarlic
3
Add onion and peppers, cooking until tender.
Ingredients you will need
PeppersPeppers
OnionOnion
4
Add shrimp, salt and pepper. Cook shrimp until pink and tender.
Ingredients you will need
Salt And PepperSalt And Pepper
ShrimpShrimp
5
Serve over cooked linguine. Top with grated Parmesan cheese and parsley.
Ingredients you will need
Grated Parmesan CheeseGrated Parmesan Cheese
Cooked LinguineCooked Linguine
ParsleyParsley

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.
Ziobaffa Organic Pinot Grigio
Ziobaffa Organic Pinot Grigio
Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio
DifficultyNormal
Ready In30 m.
Servings4
Health Score23
Magazine