Roasted Red Pepper and Herb Pasta with Shrimp

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper red crushed
• 8 ounces fettuccine barilla uncooked
• 2 tablespoons flat-leaf parsley fresh chopped
• 0.5 teaspoon sage fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 cup juice of lemon fresh ( 2 lemons)
• 1 teaspoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 1 cup onion finely chopped
• 2 tablespoons parmesan cheese fresh shaved
• 2  bell peppers red
• 0.8 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand 20 minutes. Peel and chop; set aside.
6. Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
7. Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat.
8. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently.
9. Add shrimp to the pan, and cook for 2 minutes.
10. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated.
11. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture.
12. Remove pan from heat.
13. Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl; toss well.
14. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.