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12" Covered Skillet
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Skillet Fideos with Shrimp and Roasted Peppers

24   large uncooked, shell-on shrimp (21-25 per lb)
2   tbsp olive oil, divided
4   cups chicken broth
4   garlic cloves, pressed
1/2   tsp crushed red pepper flakes
1   cup dry white wine such as Chardonnay
1   can (8 oz) tomato sauce
2   medium red bell peppers, roasted, divided (see Cook's Tip)
1   cup packed fresh basil leaves, divided
12   oz uncooked angel hair pasta
2   oz goat cheese, crumbled
  1. Remove shrimp from shells (do not discard shells); set shrimp aside. Heat 1 tbsp of the oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add shells; cook 3-4 minutes or until browned. Remove Skillet from heat. Combine shells and broth in Large Micro-Cooker®; microwave, covered, on HIGH 7-8 minutes or until hot. Discard shells; set broth mixture aside.
  2. Meanwhile, heat remaining oil, pressed garlic and pepper flakes in Skillet over medium-high heat 10-20 seconds or until fragrant. Add wine; cook 2-3 minutes or until wine is reduced by half. Add broth mixture and sauce. Reduce heat to medium; simmer 5 minutes.
  3. Slice bell peppers and basil into strips. Add pasta to Skillet. Cook, covered, 1-2 minutes or until pasta begins to soften. Add shrimp, half of the bell peppers and 3/4 cup of the basil to Skillet. Cook, covered, 4-5 minutes or until shrimp are cooked through. Top with remaining bell peppers, basil and cheese.

Yield: 6 servings

Nutrients per serving: Calories 380, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 50 mg, Carbohydrate 48 g, Protein 23 g, Sodium 910 mg, Fiber 3 g

Cook's Tips: To roast peppers, preheat broiler. Cut peppers in half, remove seeds and stems. Place skin side up on Medium Sheet Pan. Spray peppers with oil. Broil 12-15 minutes or until charred. Place peppers into Classic Batter Bowl, cover and refrigerate. Peel when cool.