Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 1 cup onion, diced
- 3 red bell peppers chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Better than Bouillon chicken base
- 1 cup water
- 3/4 pound raw shrimp, peeled
- 6 ounces snow peas
- 1 pound pasta
- toasted pine nuts and grated cheese, optional as garnish
Instruction
- If using frozen shrimp, make sure your shrimp are thawed.
- Cook your pasta according to the directions. Add the fresh snow peas to the pasta and water, 3 minutes before the pasta is done. Drain and set aside.
- In a large saute pan, add butter and onions. Saute 3-5 minutes until the onions are translucent.
- Add your red peppers, salt, pepper, bouillon and water and bring to a simmer. Cover and cook until the peppers and soft, about 5-10 minutes.
- Add pepper mixture to a high speed blender and puree until smooth and creamy. You may have to do this in batches. Be careful when blending the hot liquids. Taste and adjust seasoning by adding a bit more salt and pepper if it needs it.
- Pour the pureed sauce back in the pan and add your raw shrimp. Cook over medium heat unit the shrimp turns pina and is cooked through. This should take less than 5 minutes.
- Pour the red pepper sauce over the pasta and mix through and serve. Add toasted pine nuts, hot pepper flakes or grated cheese as toppings if using.
