Smoky Shrimp & Roasted Red Pepper with Linguine
PersonalPoints™ per serving


Total Time: 30 min
Prep: 10 min
Cook: 20 min
Serves: 1
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
  • 1 oz uncooked whole-wheat pasta, linguine variety
  • 1 tsp olive oil
  • ¼ cup uncooked onions, chopped, minced
  • 2 medium garlic cloves, minced
  • ¼ tsp red pepper flakes, or to taste
  • ¼ pound uncooked shrimp, medium-size, peeled, deveined
  • ½ cup roasted red peppers (packed in water), thinly sliced
  • 1 tsp paprika, smoked variety
  • ⅛ tsp table salt
  • ¼ cup white wine
  • 1 tsp lemon zest, grated
  • 2 tsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp grated parmesan cheese

Instructions
  1. Cook linguine according to package directions.
  2. Meanwhile, in a 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 have 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 of Smoky Shrimp & Roasted Red Pepper with Linguine! Bon Appetit!

Notes
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'd rather not use wine in this recipe, substitute scant 1/4 cup chicken or vegetable broth and 1 teaspoon sherry vinegar or white-wine vinegar.
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