Reginette shrimp and peppers
- Lactose Free
- Energy Kcal 168
- Carbohydrates g 4.5
- of which sugars g 4.2
- Protein g 9.4
- Fats g 10.7
- of which saturated fat g 1.57
- Fiber g 0.8
- Cholesterol mg 95
- Sodium mg 406
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Busy evenings get easier—and honestly, a lot more delicious—with Reginette shrimp and peppers on the table. Bright colors from bell peppers pop against tender shrimp, making this dish look as good as it tastes. You get light crunch, juicy bites, and a nice balance of sweet seafood flavor with just enough mild pepper heat to keep everyone happy...even picky eaters usually ask for a second helping. Family dinners, quick lunches, even weekend gatherings feel a little more special with this crowd-pleasing plate, since it brings together the best qualities of so many easy shrimp dishes (think: color, nutrition, and fresh flavor) all in one. No matter how crazy the week gets, home cooks can count on Reginette shrimp and peppers to deliver those reliable, tasty results that make everyone at the table feel satisfied—plus it’s naturally low-carb and packed with nutrients (real win-win for parents).
Working well for busy families, this dish is all about versatility and simple comfort. Want to serve it over pasta for extra filling goodness, or keep it light with a side salad? Works great either way (kids usually love it both ways, especially with a sprinkle of extra herbs). One of the reasons people keep coming back to easy shrimp dishes like this is the nice mix of flavors, especially when those bites of garlic shrimp with white wine sauce show up—yeah, a little bit ELEGANT, but still super approachable. Make it as part of a Mediterranean shrimp meal spread, or just enjoy with fresh bread for dipping...either way, the subtle heat from spicy shrimp options keeps dinner interesting (families tend to add more spice as kids get older). Since soft, juicy seafood and colorful, slightly crisp peppers fit so many different meal plans, this one’s hard to beat for easy, wholesome, GOOD dinners everyone actually eats. Whenever I need a fast favorite or want a no-stress hit for company, Reginette shrimp and peppers is a plate I trust time and time again.
- INGREDIENTS
- Reginette pasta 11.3 oz (320 g)
- Shrimps 8 - Atlantic
- Red peppers 2.5 oz (70 g)
- Green peppers ½ cup (70 g)
- White wine 3.5 oz (100 g) - white
- Garlic 2 cloves
- Parsley 1 tuft
- Saffron 1 bag
- Peperoncino 1
- Extra virgin olive oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Reginette shrimp and peppers
To prepare the reginette with shrimp and peppers, start by heating the oil in a large pan and fry the garlic with its skin 1. Once it is browned, remove it from the pan. At this point, add the shrimp that you have washed thoroughly with plenty of water. Let your shrimp flavor for about two minutes 2. Then add the wine 3.
When the wine has evaporated, turn off the heat, remove the shrimp and set them aside, keeping them warm 4. Next, prepare the peppers. Take the peppers, wash and dry them, then cut them in half, remove the green stem, the white filaments, and the seeds inside 5. Then cut them into vertical strips and proceed by cutting them into cubes 6.
Add the chili pepper to the pan with the shrimp cooking base 7 and then add the chopped peppers 8. Adjust with salt and pepper. Then add some ladles of the reginette cooking water to better bind the mixture 9.
Meanwhile, bring the water to a boil for cooking the reginette. At this point, take the saffron packet. Dissolve the saffron in a little of the pasta cooking water 10. Once completely dissolved, add the saffron to the peppers in the pan and add the parsley 11. Now shell and clean the shrimp (for shrimp cleaning, refer to the cooking school: How to clean shrimp). Remove the head and legs, slide off the shell and remove the tail. Remember to also remove the intestinal filament on the back 12. Your shrimp are ready.
With all the components ready, focus on cooking the reginette. Cook the reginette in abundant salted boiling water 13. When the reginette are slightly al dente, drain them and continue cooking in the pan until they absorb the saffron, obtaining a yellow color. When nearly finished cooking, add the shelled shrimp 14 and finish cooking 15.