Garlic and pepper shrimp with pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.7
  • Total Fat: 12.8 g
  • Cholesterol: 255.2 mg
  • Sodium: 314.7 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 30.3 g

View full nutritional breakdown of Garlic and pepper shrimp with pasta calories by ingredient
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Number of Servings: 8


    Half package of tri color penne pasta cooked

    2 pounds shrimp (peeled, de-veined)
    1/2 red bell pepper chopped
    1/2 green bell pepper chopped
    1 medium tomato chopped
    4 tbsp tomato sauce
    1/4 cup olive oil
    3 tablespoon butter (optional)
    1.5 teaspoon flour
    1.5 fl oz white wine (optional)
    .5 ounce brandy
    1/4 medium onion
    1 tablespoon paprika
    10 cloves garlic
    2 teaspoons red pepper flakes
    1/2 cup shallots
    Salt and pepper to taste


Put shrimp and 1/4 of green and red peppers and 1/4 onion in bowl. Add bit of salt and 1 tsp red pepper flakes and 1/2 tablespoon paprika. Add 3/4 of wine and sugar (if using) and lime juice. Let sit in fridge for about 15 mins.
While shrimp in fridge, sauté garlic and rest of vegetables in about 1/4 cup olive oil (and butter if used) in a large sauté pan, for about a minute. Add the shrimp mixture to the pan.
Sauté until shrimp just begins to curl. Immediately remove shrimp (not juices) from saute pan and set aside, covered. Continue to cook the sauce on med/low heat. Add tomato sauce to the sauté pan, stir. Raise temp to med high, add flour 1/2 teaspoon at a time, whisking after each addition. Continue whisking at a normal pace. Once the mixture has thickened a bit (about 5 mins of whisking) add tomatoes. Turn off stove, add shrimp, then transfer shrimp mixture to large pot with cooked pasta. stir to mix pasta sauce and shrimp and serve.

Serving Size: 8 1-cup servings

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