This is a very FLEX•ABLE recipe. Made with beans, itʼs a delicious vegetarian recipe. The simple addition of shrimp gives it an even broader appeal. Or skip the protein and use it as a bruschetta topping
6 red bell peppers 1 pound peeled & deveined shrimp OR
½ cup parsley leaves 1 15-ounce can cannelini beans, rinsed
¼ cup dry white wine and drained
2 garlic cloves, smashed & chopped salt & pepper to taste
grated Parmesan cheese
Roast peppers by placing on a cookie sheet under a broiler and broiling until pepper skin is uniformly charred (turn occasionally). This should take about 10 – 15 minutes total.
Place roasted peppers in a large bowl. Seal bowl with plastic wrap and steam peppers for 15 minutes. Carefully remove plastic wrap and rub off charred pepper
skins, discarding the stems and seeds.
In a food processor, combine the peppers, parsley, white wine and garlic. Pulse this
mixture, leaving slightly chunky.
Pour mixture into a medium saucepan, add shrimp or beans, salt & pepper. Gently
simmer until the shrimp are pink and cooked; or about 5 – 10 minutes.
Serve this yummy sauce over (with grated Parmesan cheese as desired):
• multi-grain pasta
• spaghetti squash strands (cut squash in half around the middle, clean out seeds and microwave until strands are tender, about 15 – 20 minutes)
• zucchini julienne (using a julienne peeler, create zucchini strands and sauté in a little olive oil until tender, about 5 minutes)
Download the printable Roasted Red Pepper Sauce PDF .