Chef Dad's Shrimp & Peppers Pasta

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By Christina O'Haver By Christina O'Haver

Chef Dad's Shrimp & Peppers Pasta


1 lb. shrimp (raw, peeled & deveined)
1 lb. pasta (preferably spaghetti or linguini)
1 red bell pepper (diced or julienned)
1 cup onion (diced)
4-5 oz. can of diced green chilies (drained)
4 tbsp. (1/2 stick) butter (divided)
1 tbsp. olive oil
1 cup heavy cream
1/2 cup Manchego or Parmesan cheese (grated)
Salt & pepper
Chopped parsley for garnish (optional)


1) Take your raw shrimp and remove the tail, then cut them into 2-3 pieces per shrimp. We want several bite-size pieces, not whole shrimp. Set aside.

2) Get a large pot of salted water going over high heat, but don't throw in the pasta yet. Have all your ingredients prepped and ready to go. Once your water comes to a boil, add the pasta and stir well for one minute to keep from clumping, then set your timer for the time recommended on the box.

3) Immediately after that, get a large nonstick frying pan over medium-high heat. We want this pan to be big enough that we can toss the pasta in with the sauce later on. Once it's hot, add 1/2 of your butter plus about 1 tablespoon of olive oil. When bubbling, add your onion and red bell pepper plus a few heavy pinches of both salt and pepper. Cook these together for about 4-5 minutes then add your raw shrimp. Cook another 1-2 minutes until the shrimp are cooked, then add your cream, remaining butter and diced green chilies. Once everything starts simmering together, turn the heat down to medium low. Now add your grated cheese and mix well. Give the sauce a taste and see if you prefer a bit more salt or pepper. If you like a bit more kick, add 1/2 teaspoon of crushed red pepper.

4) Drain your pasta well then add it to the sauce and toss together. Pour the ingredients into a large serving dish. You can sprinkle the top with some extra grated cheese and/or chopped parsley for a nice presentation.

Cook's Notes: If you're using fresh pasta that takes just a minute or two to cook, wait to throw it in the water until your sauce is done. Remember to buy raw shrimp, not precooked. If you buy frozen, simply thaw them in a large bowl of tap water for 15-20 minutes before starting the dish.