Skillet Fideos with Shrimp and Roasted Peppers

This is a quick and easy weeknight meal.


  • 24 large uncooked, shell-on shrimp (21-25)
  • 2 tbsp (30 mL) olive oil, divided
  • 4 cups (1000 mL) chicken broth
  • 4   garlic cloves, pressed
  • 1/2 tsp (2 mL) crushed red pepper flakes
  • 1 cup (250 mL) dry white wine such as Chardonnay
  • 1 can (8 oz/250 g) tomato sauce
  • 2 medium red bell peppers, roasted, divided (see Cook’s Tips)
  • 1 cup (250 mL) packed fresh basil leaves, divided
  • 12 oz/350 g uncooked angel hair pasta
  • 2 oz/60 g goat cheese, crumbled


  1. Remove shrimp from shells (do not discard shells); set shrimp aside. Heat 1 tbsp (15 mL) of the oil in Executive Nonstick Skillet over mediumhigh 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.


  • 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

U.S. Diabetic exchanges per serving:

 3 starch, 2 medium-fat meat (3 carb)

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.

To omit white wine, add extra 1 cup (250 mL) chicken broth to Step 1. Proceed as recipe directs, omitting wine from Step 2.

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